Croque-Madame with Asparagus

Ingredients

• •1 bunch asparagus
• •olive oil
• •salt & pepper
• •1 tablespoon butter
• •1½ tablespoons flour
• •1 cup milk
• •1 dash nutmeg
• •8 oz gruyere cheese
• •¼ cup parmesan cheese
• •8 slices sandwich bread
• •dijon mustard
• •4 slices forest ham
• •4 eggs

Method

Adapted from foodista.com

1. 1Preheat oven to 400°F.
2. 2On a large baking sheet, toss asparagus with a little olive oil, salt & pepper.
3. 3Roast until just tender, about 10 minutes, shaking the pan once or twice to redistribute the asparagus.
4. 4Remove from oven and set aside.
5. 5Melt the butter in a small saucepan over low heat.
6. 6Whisk in the flour.
7. 7Cook and stir for about 2 minutes.
8. 8Slowly whisk in the milk.
9. 9Increase the heat to medium-high.
10. 10Bring to a simmer, stirring constantly.
11. 11Simmer for about 2 minutes to thicken.
12. 12Remove from heat.
13. 13Add nutmeg, ⅛ teaspoon salt, a bit of fresh ground black pepper, ¼ cup shredded Gruyere and ¼ cup Parmesan.
14. 14Stir to combine.
15. 15Set aside.
16. 16On another baking sheet, place the bread slices.
17. 17Bake for 5 minutes.
18. 18Flip bread.
19. 19Bake about another 4 minutes (keeping an eye on it), until the bread is lightly toasted.
20. 20Remove from oven.
21. 21Spread 4 of the slices lightly with Dijon mustard, top with a layer of ham, a few asparagus spears and half the remaining Gruyere cheese.
22. 22Top with the remaining toasted bread.
23. 23Slather the tops of the sandwiches with some of the bechamel sauce and top with the rest of the cheese.
24. 24Bake sandwiches for 5 minutes.
25. 25Broil until bubbly and golden, about another 3-5 minutes.
26. 26Serve sandwiches topped with a poached or fried egg.