Spring Asparagus Dip

I haven't written a blog post in a week, well, because honestly I haven't cooked in a week. I've written about the work-life balance challenge before, but clearly I haven't been doing so well because here I am in the workaholics corner again. This past week, I have truly done little else besides get up, work out, go to work, work 12 to 14 hours a day, fall into bed, and start the cycle over again. In many respects this problem is a blessing, because I've never before had a job I'm truly passionate about like this one. Now, I have a job in which I feel completely invested, a job I happily wake up and fall asleep puzzling over. Still, this is probably the first week in my life when I haven't cooked a single thing, and this feels foreign and uncomfortable to me. I feel satisfyingly productive and accomplished, but not fully creatively nourished. Most significantly, since Zach is working night shifts again, by choosing to work especially long hours I have forgone the evenings Zach and I would normally spend together before he departed for work. Both my dear husband and my sanity feel relegated to the background. So, I need to regroup this week. I need to make plans both for the job I enjoy and the people I love. I need to return to the kitchen. I need to share with my dear blog friends the remarkable asparagus spring dip I promised... While I try to remember what it's like to feel peaceful and centered again.

Spring Asparagus Dip

(Adapted from Bon Appetit April 2012)

• 1 lb 3/4-inch pieces asparagus
• 2 tablespoons SmartBalance Light
• 1 cup chopped leeks (white and pale-green parts only)
• 2 tablespoons all-purpose flour
• 1 1/4 cups almond milk
• 1 cup grated low fat cheddar
• 1 cup corn kernels
• 2 tsp dried  chives
• 2 tablespoons chopped fresh mint
• 2 tsp dried parsley
• 4 ounces crumbled feta cheese 

• Preheat oven to 450°. Steam asparagus until crisp-tender. 

• Melt SmartBalance Light in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes.

•  
  Whisk in flour; gradually whisk in almond 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 salt and freshly ground black pepper. Fold in asparagus, corn, chives, parsley, and feta cheese
  
  
   
  Transfer mixture to a 4–5-cup baking dish and bake until bubbling, 15–20 minutes. Let rest for 5 minutes before serving.