Spring Onion and Asparagus Croque Monsieur
 

Spring Onion and Asparagus Croque Monsieur

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We love these creamy open-faced sandwiches. The smoky paprika gives them an extra kick.

SERVING SIZE

serves 6 or more

INGREDIENTS

Béchamel Sauce:

2 tablespoons butter

2 spring onions, bulbs and light part of stem (roots and dark greens removed), sliced

½ teaspoon sea salt

4 black peppercorns, crushed

1 whole clove

2 flour

2 cups whole milk

1 bay leaf

¾ cup Gruyère or Swiss cheese, finely grated

¼ cup Parmesan cheese, finely grated

Croque Monsier:

6 spring onions, roots trimmed

1 bunch asparagus, ends trimmed

2 tablespoons olive oil

½ teaspoon sea salt

½ teaspoon ground paprika

¼ teaspoon cracked pepper

1 loaf baguette, cut into 1 inch thick slices (we used sourdough)

2 tablespoons whole grain or classic mustard

½ cup béchamel sauce (1 tablespoon per slice of bread)

½ cup Gruyere cheese, grated (1 tablespoon per slice of bread)

¼ cup Parmesan cheese, grated (1 teaspoon per slice of bread)

2 tablespoons fresh thyme for garnish

 

INSTRUCTIONS

Preheat the oven to 400 degrees F.

Make the béchamel sauce and set aside:

In a medium saucepan over medium heat, melt the butter. Add the spring onions, salt, cracked peppercorns and clove. Cook about 10 minutes, until the onion is soft, but not coloring.  Remove from heat and whisk in the flour. Return the pan to the stove and over low heat, cook a few minutes, until the flour is absorbed, stirring constantly so that it doesn’t brown. Remove from the heat and slowly whisk in the milk. Add the bay leaf.

Return the pan to the stove, and bring the mixture to a boil. Reduce the heat to low and simmer, stirring frequently to prevent the sauce from burning on the bottom of the pan. Cook for 20-30 minutes, until the taste of raw flour is gone and the mixture is thick and smooth. Using a fine mesh sieve, strain the sauce. Stir in the cheese until it’s melted.

Meanwhile, toss the spring onions and asparagus with olive oil, sea salt, paprika and pepper. Place on a rimmed baking sheet and roast until tender, 10 to 15 minutes.

Preheat the broiler. Place the slices of bread on a sheet pan and broil them about a minute on each side. Remove the pan from the oven. Spread a thin layer of mustard on each slice. Spread about a tablespoon of béchamel over each slice (on top of the mustard). Place the roasted vegetables on next and top with grated cheese.

Broil until the cheese is bubbling and starting to brown. Sprinkle with the fresh thyme and serve immediately.

  PRINT VERSION

vegetable plate

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