Spring Vegetable Macaroni 'N' Cheese

By Sunset
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1 bunch (about 12 oz.) asparagus

2 leeks

4 1/2 tablespoons butter

1 1/2 teaspoons salt

12 ounces dried orecchiette pasta

3/4 cup frozen petite peas

2 slices sourdough bread

3 tablespoons flour

2 teaspoons fresh thyme leaves

3 cups milk

2 teaspoons grated lemon peel

1 tablespoon Dijon mustard

1/2 teaspoon fresh-ground pepper

6 ounces fresh chèvre (goat cheese)

1 1/2 cups shredded romano cheese

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