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
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
