Baked Goat Cheese With Spring Vegetables

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Framed Cooks
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 cup asparagus, cut into 1 inch pieces

2 tablespoons butter

1 cup chopped leek (use white and light green section only)

2 tablespoons flour

1 1/4 cups whole milk

1 cup grated cheddar cheese (I recommend Cabot)

Freshly ground pepper

1 package frozen artichoke hearts, thawed and coarsely chopped

1/2 cup peas, fresh or frozen/thawed

2 tablespoons each chopped fresh parsley, chives and basil (and feel free to substitute any other fresh herbs that catch your fancy!)

1/2 teaspoon lemon zest

4 ounces crumbled goat cheese, divided in half

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