Spring Vegetable and Goat Cheese DipTell a Friend
Rate this recipe:
Rating : 0
Asparagus & peas with white cheddar and goat cheeses.
asparagus, peas, and cheese
Category: Hot dips
Prep Time: 0 min(s)
Cook Time: 15 min(s)
Recipe Type: Public
Serve with crostini, tortilla chips, or crudites.
Posted By: ecarr
Posted On: Apr 05, 2012
Number of Servings:
- - kosher salt
- - black pepper
- 1 cans - 14 oz artichoke hearts in water
- 1/4 cups - fresh or frozen peas
- 2 tablespoons - each fresh chives, mint, & flat-leaf parsley
- 1/2 teaspoons - lemon zest
- 4 ounces - fresh goat cheese
- 1 cups - 3/4
- 2 tablespoons - unsalted butter
- 1 cups - chopped leeks
- 2 tablespoons - all-purpose flour
- 1 1/4 cups - whole milk
- 1 cups - mild white cheddar
Preheat oven to 450•
Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 mins. Drain; let cool.
Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 mins. Whisk in flour. Gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat.
Add cheese; whisk until cheese is melted and mixture is smooth. Season to taste with salt and pepper. Fold in asparagus--reserving tips--artichoke hearts, peas, chives, mind, parsley, lemon zest, and 2 oz of the goat cheese.
Transfer mixture to a 4-5 cup baking dish; arrange asparagus tips on top & dot with remaining goat cheese. Bake until golden brown and bubbling, 15-20 mins. Let rest for 5 mins. before serving.