Spring Vegetables and Goat Cheese Bake

Preheat oven to 450°F.

Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.

In a medium saucepan over medium heat, melt butter. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in all-purpose flour until incorporated and gradually whisk in half-and-half. Bring to a simmer, whisking constantly. Continue cooking while whisking occasionally, until thickened; remove from heat.

Add grated cheddar cheese; 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) and add chopped drained artichoke hearts, peas, chopped fresh chives, mint and flat-leaf parsley, grated lemon zest, and half of the crumbled fresh goat cheese.

Transfer mixture to a 4-5-cup baking dish. Arrange asparagus tips on top and dot with the remaining goat cheese. Bake until golden brown and bubbling, 15-20 minutes. Let rest for 5 minutes before serving.