Croque-Madame with Asparagus Recipe

Melt the butter in a small saucepan over low heat. Whisk in the flour and cook, stirring constantly, for about 2 minutes, until it forms a pale roux.

Slowly whisk in the milk, then increase the heat to medium-high and bring the mixture to a simmer, stirring constantly. Let it simmer for about 2 minutes, until the sauce thickens enough to coat the back of a spoon.

Spread 4 of the toasted bread slices lightly with Dijon mustard. Top each with a layer of forest ham, a few roasted asparagus spears, and half of the remaining Gruyere cheese.

Place the remaining toasted bread slices on top to form the sandwiches. Generously slather the tops of these sandwiches with some of the prepared béchamel sauce, then finish with the rest of the Gruyere cheese.