Ingredients
1-2 Original Italian Cali'flour Crusts made into Cali'Crisps
1 c fresh asparagus cut into 3/4"-inch pieces
2 T unsalted butter
1 c chopped leeks (white and pale-green parts only)
2 T flour (or gluten-free alternative like arrowroot)
1 ¼ c whole milk
1 c grated mild white cheddar
Kosher salt and freshly ground black pepper
1 14-oz can chopped artichoke hearts in water, drained
¼ c fresh (or frozen, thawed) peas
2 T chopped fresh chives
2 T chopped fresh mint
2 T chopped fresh flat-leaf parsley
1/2 t finely grated lemon zest
4 oz crumbled fresh goat cheese, divided
Prepare Dip
Preheat oven to 450. On the stove top, in a large pot of boiling salted water, blanch asparagus, until crisp-tender, about 2 min. Remove and place in ice water. Drain and set aside. In a saucepan over medium heat, melt butter. Add leeks and cook until soft; stirring often, about 10 min. Whisk in flour; gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened then 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 goat cheese crumbles. Transfer mixture to a 4-5 cup baking dish; arrange asparagus tips on top and sprinkle with remainder of goat cheese. Bake until golden brown and bubbling, 15-20 min. Remove from oven and let rest for 5 min. Serve alongside Cali’flour Foods Crisps. Enjoy!
We have a great recipe to make crisps out of our delicious pizza crusts! Please click HERE to learn how!