Croque-Monsieur with Bacon, Asparagus, and Mornay Sauce
Prep Time
Cooking Mode
12 bacon, chopped into small pieces
2 shallot, chopped
1 packet of finely chopped green onions, chopped
1 bunch asparagus, trimmed and cut into small pieces
90 mL (⅓ tasse) cup butter,
95 mL (0.4 tasse) cup flour,
625 mL (2.6 tasse) cup milk,
240 mL (1 cup) cup grated sharp cheddar cheese
To taste salt
To taste pepper
To taste ground nutmeg
8 crusty bread, slices
8–12 sharp cheddar, slices
1 Boston lettuce
12-15 cherry tomatoes
½ red onion, sliced
30 mL (2 c. soupe) Tbsp Olive oil,
15 mL (1 c. soupe) Tbsp Red wine vinegar
12 bacon, chopped into small pieces
2 shallot, chopped
1 packet of finely chopped green onions, chopped
1 bunch asparagus, trimmed and cut into small pieces
90 mL (⅓ tasse) cup butter,
95 mL (0.4 tasse) cup flour,
625 mL (2.6 tasse) cup milk,
240 mL (1 cup) cup grated sharp cheddar cheese
To taste salt
To taste pepper
To taste ground nutmeg
8 crusty bread, slices
8–12 sharp cheddar, slices
1 Boston lettuce
12-15 cherry tomatoes
½ red onion, sliced
30 mL (2 c. soupe) Tbsp Olive oil,
15 mL (1 c. soupe) Tbsp Red wine vinegar
Directions
1In a non-stick pan, fry the pieces of bacon. When they’re almost done, add the shallots and green onions. Cook for 1 minute. Add the asparagus and cook for 30 seconds. Remove from heat. Set aside.
2In a sauce pan, melt the butter. Add the flour. Cook for 1 minute. Add the milk. Bring to a boil while whisking. Season to taste with salt, pepper, and nutmeg. When the sauce has thickened, remove from heat. Add the cheese. Mix well until everything is melted.
3Toast the slices of bread. Spoon the asparagus and bacon mixture onto to them. Top with the sauce and a cheese slice.
4Broil for 4–5 minutes, or until the cheese melts and becomes golden.
5Serve with a salad of seasonal veggies.
6Mornay sauce (cheese bechamel) adds a creamy taste to this classic dish. You can also eat it for lunch the next day. Reheat in the oven at 375 °F for 10–12 minutes.
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Personal Note
Personal Note