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Asparagus croque monsieur
Asparagus croque monsieur
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Decadent brunch toast with a cozy twist.
Ingredients:
  • 20g butter
  • 20.00 ml plain flour
  • 193.13 gm milk
  • 2 bunches asparagus, trimmed
  • Olive oil spray
  • 4 slices Stone Baked Multigrain Sourdough Cobb loaf, thickly sliced
  • 60g prosciutto, thinly sliced, torn
  • 80g Vintage Cheddar, grated
  • Mixed salad leaves, to serve
Instructions:
  • In a small saucepan over medium-high heat, melt butter until bubbly. Add flour and cook for about a minute until it turns a light golden color. Take it off the heat and slowly whisk in the milk until the mixture is smooth. Return it to the heat, stirring continuously for about 3 minutes or until the sauce comes to a boil and thickens. Season to taste.
  • Preheat the grill to high heat. Line a large baking tray with foil. Place the asparagus in a single layer and lightly coat with oil. Grill for about 8 minutes, turning once, until tender and slightly charred. Serve on a plate.
  • Pat dry foil with paper towel. Toast bread under grill for 2-3 mins. Spread three-quarters of the white sauce on one side of the bread. Layer prosciutto and asparagus on top. Drizzle remaining white sauce and sprinkle with cheddar. Grill for 3-4 mins until golden. Serve with salad.

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