Croque-Madame With Asparagus Recipe

Name: Croque-Madame With Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 asparagus bundle of, tough ends snapped off; extra-virgin olive oil; salt; pepper; 1 tablespoon unsalted butter; 1 1/2 tablespoons flour; 1 cup milk; nutmeg dash of fresh; 8 ounces gruyere cheese shredded; 1/4 cup grated Parmesan cheese fresh; 8 slices white bread good quality, crusts trimmed; dijon mustard; 4 slices black forest ham; 4 eggs poached or fried

Servings: persons

1 asparagus bundle of, tough ends snapped off
extra-virgin olive oil
salt
pepper
1 tablespoon unsalted butter
1 1/2 tablespoons flour
1 cup milk
nutmeg dash of fresh
8 ounces gruyere cheese shredded
1/4 cup grated Parmesan cheese fresh
8 slices white bread good quality, crusts trimmed
dijon mustard
4 slices black forest ham
4 eggs poached or fried

1
Preheat oven to 400 degrees f. On a large baking sheet, toss asparagus with a little olive oil, salt & pepper. Roast until just tender, about 10 minutes, shaking the pan once or twice to redistribute the asparagus. Remove from oven and set aside.
2
Melt the butter in a small saucepan over low heat, whisk in the flour, cook and stir for about 2 minutes. Slowly whisk in the milk, increase the heat to medium-high and bring to a simmer, stirring constantly, simmer for about 2 minutes to thicken. Remove from heat, add nutmeg, 1/8 t. salt, a bit of fresh ground black pepper, 1/4 c. shredded Gruyere and 1/4 c. Parmesan. Stir to combine, set aside.
3
On another baking sheet, place the bread slices. Bake for 5 minutes, flip bread and bake about another 4 minutes (keeping an eye on it), until the bread is lightly toasted. Remove from oven. Spread 4 of the slices lightly with Dijon mustard, top with a layer of ham, a few asparagus spears and half the remaining Gruyere cheese. Top with the remaining toasted bread. Slather the tops of the sandwiches with some of the bechamel sauce and top with the rest of the cheese. Bake sandwiches for 5 minutes, then broil until bubbly and golden, about another 3-5 minutes. Serve sandwiches topped with a poached or fried egg.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 asparagus bundle of, tough ends snapped off, extra-virgin olive oil, salt, pepper, and more.

Yes, Croque-Madame With Asparagus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Croque-Madame With Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions