Yesterday I had a pretty uneventful day that was spent mostly on grading math tests. I am glad it is all done now. I decided to get out of the house and that I would take a walk to the store so I could make this:
That would be the Spring Vegetable and Goat Cheese Dip that was in this month’s Bon Appetit. One of Dave’s Christmas gifts from his mom was a subscription to Bon Appetit and every month we salivate over the recipes which are always incredible. This one did not let down. It took awhile to make but was really easy and the end results was nothing short of amazing. Plus what I made actually looked like the picture which rarely happens:) We enjoyed this dip and a salad last night with tons of leftovers. The recipe is below but you can also click on the link of the title.
Serves 4 – 6
- 1 cup 3/4-inch pieces asparagus
- 2 tablespoons unsalted butter
- 1 cup chopped leeks (white and pale-green parts only)
- 2 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- 1 cup grated mild white cheddar
- Kosher salt and freshly ground black pepper
- 1 14-ounce can chopped artichoke hearts in water, drained
- 1/4 cup fresh (or frozen, thawed) peas
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon finely grated lemon zest
- 4 ounces crumbled fresh goat cheese, divided
Preheat oven to 450°. Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.
Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour; gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat. Add cheddar; 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), artichoke hearts, peas, chives, mint, flat-leaf parsley, zest and 2 oz. crumbled fresh goat cheese.
Transfer mixture to a 4–5-cup baking dish; arrange asparagus tips on top and dot with another 2 oz. goat cheese. Bake until golden brown and bubbling, 15–20 minutes. Let rest for 5 minutes before serving.