Here in the northwest we have begun to see a warming trend and spring is here. Although it rains a lot in this area, there are so many wonderful things that spring brings to us and one of them is asparagus!
Asparagus is one of my favorite spring vegetables. I love how versatile it is in many different dishes. This is a dish I created from an idea my sister in law had when we were both looking at a recent issue of Bon Appetit magazine. The original recipe was a spring vegetable and cheese dip, however my sister in law said it would make a great macaroni and cheese dish. I took this idea and turned it into a wonderful side dish for our Easter dinner. It can also be served as a main dish alongside a fresh salad. I adapted the recipe slightly to make it into a casserole. I hope you enjoy this fresh dish just as much as we all did!
Makes 10-12 servings.
Ingredients:
1 pound package whole wheat penne pasta
1 cup of 3/4 inch pieces of asparagus
2 tablespoons unsalted butter
1 cup chopped leeks, white and pale green parts only
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 cup grated mild white cheddar
kosher salt to taste
freshly ground black pepper to taste
14 ounce can of artichoke hearts in water, drained and chopped
1/4 cup peas
2 tablespoons each chopped: fresh chives, mint and flat leaf parsley
4 ounces crumbled fresh goat cheese, divided
1. Preheat oven to 450F.
2. Cook the penne pasta according to package directions. Drain and set aside.
3. Cook asparagus in a large pot of boiling salted water until crisp tender, about 2 minutes. Drain, let cool.
4. Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add 1 cup chopped leeks and cook, stirring often, until soft, about 10 minutes.
5. Whisk in all purpose flour; gradually whisk in whole milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally until thickened; remove from heat.
6. Add the mild white 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 for the top of the dish); chopped artichoke hearts, peas, fresh herbs and 2 ounces of the crumbled goat cheese.
6. Mix the pasta with the cheese sauce mixture. Transfer this mixture into a 13x9 oven-safe casserole dish; arrange asparagus tips on top and dot with another 2 ounces of the crumbled goat cheese.
7. Bake the casserole until golden brown and bubbling, 15-20 minutes. Let rest for 5 minutes before serving.
