Spring Vegetable Macaroni 'n' Cheese

Ingredients

• 12 oz asparagus 
• 4.5 tablespoons butter 
• 6 ounces chèvre fresh (goat cheese)
• 1 tablespoon dijon mustard 
• 3 tablespoons flour 
• 2 teaspoons thyme leaves fresh
• 0.5 teaspoon fresh-ground pepper 
• 2  leeks 
• 2 teaspoons lemon zest grated
• 3 cups milk 
• 12 ounces orecchiette pasta dried
• 0.8 cup peas frozen
• 1.5 cups romano cheese shredded
• 1.5 teaspoons salt 
• 2 slices sourdough bread 

Equipment

• food processor
• frying pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 40
2. Snap tough ends off asparagus; cut spears into 1/2-inch pieces.
3. Cut root ends and tough green tops from leeks; cut leeks in half lengthwise and rinse well under running water, then thinly slice crosswise.
4. In a medium pan over medium-high heat, stir the asparagus with the leeks, 1 tablespoon butter, and 1/2 teaspoon salt. Cook until the asparagus is just tender, about 7 minutes, then remove from pan and set aside.
5. In a large pan over high heat, bring about 3 quarts water to a boil.
6. Add pasta and cook according to package instructions; stir in peas at the end.
7. Drain and return to pan.
8. Meanwhile, tear bread into chunks and put in a food processor with 1/2 tablespoon butter. Whirl until crumbs form.
9. In the medium pan over medium-high heat, melt remaining 3 tablespoons butter.
10. Add the flour and thyme; stir until smooth and bubbling, about 30 seconds. Slowly whisk in milk and stir until boiling and thickened, 5 to 8 minutes.
11. Add lemon peel, mustard, pepper, and remaining teaspoon salt.
12. Remove from heat and add goat cheese and 1 cup romano; stir until smooth.
13. Pour sauce over drained pasta and peas.
14. Add asparagus mixture and stir well. Scrape mixture into a 2 1/2-quart baking dish and spread level.
15. Sprinkle evenly with remaining 1/2 cup romano and the bread crumbs.
16. Bake until sauce is bubbling and bread crumbs are browned, 15 to 20 minutes.