This delightful springtime dish combines tender asparagus, leeks, and creamy cheeses to create a rich and flavorful macaroni bake. With a crispy breadcrumb topping and a hint of lemon zest, it’s a perfect addition to your seasonal menu.
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6
Ingredients:
- 1 bunch (about 12 oz.) asparagus, tough ends snapped and cut into 1/2-inch pieces
- 2 leeks, cleaned and thinly sliced
- 4 ½ tablespoons butter
- 1 ½ teaspoons salt, divided
- 12 ounces dried orecchiette pasta
- ¾ cup frozen petite peas
- 2 slices sourdough bread
- 3 tablespoons all-purpose flour
- 2 teaspoons fresh thyme leaves
- 3 cups milk
- 2 teaspoons grated lemon peel
- 1 tablespoon Dijon mustard
- ½ teaspoon fresh-ground pepper
- 6 ounces fresh chèvre (goat cheese)
- 1 ½ cups shredded Romano cheese
Instructions:
- Prepare Asparagus and Leeks:
- Snap the tough ends off the asparagus and cut the spears into 1/2-inch pieces.
- Trim the root ends and tough green tops from the leeks. Slice them thinly crosswise. Rinse them well under running water and set aside.
- Cook Vegetables:
- In a medium pan over medium-high heat, melt 1 tablespoon of butter. Add the prepared asparagus and leeks along with 1/2 teaspoon of salt.
- Cook until the asparagus is just tender, about 7 minutes. Remove from the pan and set aside.
- Cook Pasta and Peas:
- In a large pot, bring about 3 quarts of water to a boil. Add the pasta and cook according to the package instructions. Stir in the frozen peas during the last minute of cooking. Drain the pasta and peas, then return them to the pot.
- Make Breadcrumb Topping:
- Tear the sourdough bread into chunks and place them in a food processor along with 1/2 tablespoon of butter. Process until breadcrumbs form.
- Prepare Cheese Sauce:
- In the medium pan over medium-high heat, melt the remaining 3 tablespoons of butter. Add the flour and thyme, stirring until smooth and bubbling (about 30 seconds).
- Slowly whisk in the milk and stir until the mixture boils and thickens, approximately 5 to 8 minutes.
- Add the lemon peel, Dijon mustard, remaining 1 teaspoon of salt, and fresh-ground pepper.
- Remove the sauce from the heat and stir in the goat cheese and 1 cup of shredded Romano cheese until smooth.
- Combine and Bake:
- Pour the cheese sauce over the drained pasta and peas. Add the cooked asparagus and leek mixture, stirring well to combine.
- Transfer the mixture into a greased 2 ½-quart baking dish, spreading it out evenly.
- Sprinkle the remaining 1/2 cup of shredded Romano cheese and the breadcrumbs topping evenly over the top.
- Bake in the preheated oven at 400°F (200°C) for 15 to 20 minutes, or until the sauce is bubbling and the breadcrumbs are golden brown.
Nutrition Facts (Per Serving):
- Calories: 655
- Calories from Fat: 41%
- Protein: 30g
- Fat: 30g
- Saturated Fat: 19g
- Carbohydrates: 66g
- Fiber: 3.4g
Please be aware that the nutritional values presented here are rough estimates and could vary based on factors like ingredient brands and the amount you serve.
Cooking Tips:
- Trim asparagus by snapping off the tough ends or peel them if they seem woody.
- Leeks can hold grit and dirt between their layers, so be sure to rinse them thoroughly.
- Experiment with different cheese combinations, such as Parmesan, Gruyère, or sharp cheddar, for a unique flavor.
- Serve as a side dish or enjoy as a satisfying main course with a garden salad.