Easy Asparagus Croque Monsieur

This Croquet Monsieur with asparagus, prosciutto and creamy béchamel may sound fancy but it is super simple to make and will impress all of your brunch guests!



  1. Preheat oven to 350F and line a large baking sheet with parchment paper
  2. Wash and cut of ends of asparagus and coat with olive oil and season with salt and pepper to taste, place on baking sheet in over and allow to cook for approx 15 minutes (depending on size of spears, you want them tender but not over cooked) Remove and set aside
  3. Using oven mitts, place the oven rack on the highest rack position
  4. You can reuse the baking sheet your asparagus was on placing the slices on bread on the tray and spreading the grainy mustard onto the bread
  5. Take 3 stalks of asparagus and wrap 2 slices of prosciutto to make a parcel and place on top of toast
  6. Place oven of broil and while it heats
  7. Place butter in a small pot and once melted, add flour stirring for a minute to combine. Then add milk and continue to stir until sauce starts to thicken then turn off heat and add gruyere with nutmeg and salt and pepper to taste
  8. Spoon sauce over toasts and place the baking sheet on the top rack for 5-10 minutes, keeping on eye to make sure the toast doesn’t start to burn. The cheese sauce should be bubbling and slightly brown
  9. Remove and serve immediately!