Spring Vegetable and Goat Cheese Dip

Preheat oven to 450 °F. Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool. Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour; gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; 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 ounces crumbled fresh goat cheese. Transfer mixture to a 4-5-cup baking dish; arrange asparagus tips on top and dot with another 2 ounces goat cheese. Bake until golden brown and bubbling, 15-20 minutes. Let rest for 5 minutes before serving.