Croque Madame Recipe

Over low heat, melt butter in a small sauce pan. Whisk the flour in and stir for 2 min. Begin slowly whisking in the milk, increase the heat to medium-high bringing to a simmer. Stir constantly and simmer for about 2 minutes to thicken. Remove from heat then add nutmeg, 1/8 teaspoon salt, a bit of fresh ground black pepper, 1/4 cup shredded Gruyere and 1/4 cup Parmesan. Stir together and set to the side

Preheat the oven to 400 degrees. Toss the asparagus with a dash of olive oil and salt & pepper. The the asparagus until it's tender for about 10 minutes. Then, shake the pan twice so that the asparagus is evenly distributed on the pan. Remove the pan from the oven and set it aside.

Using a different baking sheet, place the bread slices. Place the bread on a different baking sheet and bake for 5 minutes. After 4 minutes, flip them over. The bread is done when lightly toasted. Spread 4 slices with Dijon mustard, place a layer of ham, a few asparagus spears and some of the remaining Gruyere cheese. Place a toasted slice over the top. Slather the bechamel sauce over the tops and place the cheese on top. Bake the sandwiches for 5 minutes, and then broil until edges are golden, about another 3-5 minutes. Serve sandwiches with a poached or fried egg over the top.