Croque-Madame with Asparagus

Ingredients

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

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Method

From foodista.com — read the original

1. 1Preheat oven to 400°F 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.
2. 2Remove from oven and set aside.
3. 3Melt 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.
4. 4Remove from heat, add nutmeg, 1/8 teaspoon salt, a bit of fresh ground black pepper, 1/4 cup shredded Gruyere and 1/4 cup Parmesan. Stir to combine, set aside.
5. 5On another baking sheet, place the bread slices.
6. 6Bake for 5 minutes, flip bread and bake about another 4 minutes (keeping an eye on it), until the bread is lightly toasted.
7. 7Remove from oven.
8. 8Spread 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.
9. 9Bake sandwiches for 5 minutes, then broil until bubbly and golden, about another 3-5 minutes.
10. 10Serve sandwiches topped with a poached or fried egg.