Spring Vegetable and Goat Cheese Dip

INGREDIENTS

• 1/4 cup fresh (or frozen, thawed) peas
• 2 tablespoons chopped fresh chives
• Kosher salt and freshly ground black pepper
• 4 ounces crumbled fresh goat cheese, divided
• 1 14-ounce can chopped artichoke hearts in water, drained
• 1 cup chopped leeks (white and pale-green parts only)
• 2 tablespoons chopped fresh mint
• 1 1/4 cups whole milk
• 1 cup 3/4"-inch pieces asparagus
• 2 tablespoons unsalted butter
• 1/2 teaspoon finely grated lemon zest
• 1 cup grated mild white cheddar
• 2 tablespoons all-purpose flour
• 2 tablespoons chopped fresh flat-leaf parsley