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Asparagus & Spring Onion Croque Monsieur


Crisp spring asparagus can be prepared in so many delicious ways: soups, pasta, risotto…of course, we’re partial to the “cover in cheese” method. This spring-y croque monsieur uses a plain béchamel sauce, but feel free to add in some grated Gruyere and parmesan to make it a Mornay. Top with additional cheese. Dinner is served.

While I didn’t even miss the meat on my spring vegetable croque monsieur, I suspect that a few slices of ham would bring my favorite breakfast sandwich even closer to home. Just know that if you can make a bechamel, and if you can get your hands on some good bread, some sort of Gruyère-like cheese, and some fresh thyme, you have the foundation for a daydream-worthy croque monsieur.

Get the recipe on Alexandra Cooks

Photo by Alexandra Cooks

Becca Haley-Park

Written by

Rebecca Haley-Park is an assistant editor for culture: the word on cheese, and is responsible for all the delicious content on our Facebook page and Twitter feed. When not writing for the magazine you can find her creating cocktail recipes and pairing them with cheese.

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