Spring Vegetable and Goat Cheese

This is a pretty easy appetizer that looks really good when completed.  Mixes asparagus, artichoke hearts with goat cheese – what’s not to like?

Recipe
Spring Vegetables and Goat Cheese:

Ingredients:

1. 1 cup 3/4″ pieces asparagus
3. 2 tablespoons unsalted butter
4. 1 cup chopped leeks
5. 2 tablespoons all-purpose flour
6. 1 1/4 cups 1/2 & 1/2
7. 1 cup grated cheddar cheese
8. kosher salt
9. freshly ground black pepper
10. 1 14-ounce can or jar chopped drained artichoke hearts in water
11. 1/4 cup fresh (or frozen, thawed) peas
12. 2 tablespoons each chopped fresh chives, mint, and flat-leaf parsley
13. 1/2 teaspoon finely grated lemon zest
14. 4 ounces crumbled fresh goat cheese

Preparation:

Preheat oven to 450°F. Cook 6 spears of asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.  In a medium saucepan over medium heat, melt unsalted butter. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in all-purpose flour; gradually whisk in 1/2 & 1/2. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat. Add grated cheddar cheese; whisk until cheese is melted and mixture is smooth. Season to taste with kosher salt and freshly ground black pepper. Fold in asparagus (reserve tips); chopped drained artichoke hearts in water; peas; chopped fresh chives and flat-leaf parsley; grated lemon zest; and 1/2 of the crumbled fresh goat cheese. Transfer mixture to a 4-5-cup baking dish; arrange asparagus tips on top and dot with the other 1/2 of the goat cheese. Bake until golden brown and bubbling, 15-20 minutes. Let rest for 5 minutes before serving.