![\"tartinecroque,jpg\"](\"https:\/\/www.skilletchronicles.com\/content\/wp-content\/uploads\/2010\/03\/tartinecroquejpg.jpg\" "\\"tartinecroque,jpg\\"")
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Wandering around San Francisco’s Mission neighborhood, camera in hand, for Penny de los Santos’<\/a> food photography workshop last week, I spotted this sandwich through the window at Tartine Bakery & Cafe<\/a>.\u00a0 It was so tempting with its plump asparagus spears tucked beneath a luscious blanket of bubbling cheese and bechamel.\u00a0 But the line was long and time was short.<\/p>\n I left without tasting it, alas, and I couldn’t get that sandwich out of my mind.\u00a0 So I resolved to make one for myself when I got home.\u00a0<\/p>\n Tartine bills its version as a croque monsieur although it takes a few liberties with the classic.\u00a0 First off, it’s served open face on a thick slab of peasant bread.\u00a0 Then there’s the seasonal vegetable \u2013 asparagus, of course, at this time of year \u2013 offered as an alternative to the traditional ham.<\/p>\n A substantial, rustic bread made with whole grains is essential for the base.\u00a0 The asparagus must be fresh and the cheese should melt easily.\u00a0 I used a raw milk emmentaler but a nutty gruyere would work just as well.<\/p>\n The vegetarian version lets the fresh grassy flavor of the tender asparagus shine through.\u00a0 But a thin slice of ham is a nice addition, too.<\/p>\n Either way, this is a terrific dish to mark the arrival of spring at last.<\/p>\n 16 stalks of asparagus Preheat oven to 425 degrees.<\/p>\n Fill a deep, wide skillet about halfway with water and bring to a boil.\u00a0 Wash asparagus and snap off the tough ends.\u00a0 Place asparagus in the boiling water in a single layer and cook until just tender when pierced with a sharp, thin knife, about 3 minutes.\u00a0 Drain asparagus and rinse in cold water to cool.\u00a0 Set aside.<\/p>\n Cut 8 thin slices off the block of Swiss cheese and grate the rest.\u00a0 Toast bread and set aide.\u00a0 Bring milk almost to a boil in a small saucepan and set aside.<\/p>\n In another small saucepan, melt butter over medium low heat.\u00a0 Add the flour all at once and cook, stirring for 2-3 minutes with a wooden spoon, to make a roux.\u00a0 Slowly pour hot milk into the roux, whisking rapidly to eliminate any lumps.\u00a0 Continue to whisk and cook for 3-5 minutes more, until the sauce thickens.\u00a0 Remove pan from heat and stir in the salt, a few grindings of pepper, nutmeg, and \u00bc cup each of the grated Swiss cheese and the Parmesan.<\/p>\n To make the sandwiches, place the slices of bread on a large baking sheet.\u00a0 Smear a thin coat of mustard over each\u00a0 and top with a slice of ham, followed by two slices of cheese.\u00a0\u00a0 Spread each sandwich with a couple of generous tablespoons of bechamel and arrange four asparagus spears on top. Divide remaining grated Swiss cheese among the sandwiches, blanketing the asparagus, and sprinkle with Parmesan.<\/p>\n Bake sandwiches in the middle of the oven for about 5 minutes, until the cheese melts.\u00a0 Turn on the broiler and move the baking sheet to the top shelf to broil for about 3 minutes, or until the cheese is bubbling and lightly browned.<\/p>\n Sandwiches should be served hot.<\/p>\n Aleta Watson<\/em><\/div>\n","protected":false},"excerpt":{"rendered":" Wandering around San Francisco’s Mission neighborhood, camera in hand, for Penny de los Santos’ food photography workshop last week, I spotted this sandwich through the window at Tartine Bakery & Cafe.\u00a0 It was so tempting with its plump asparagus spears tucked beneath a luscious blanket of bubbling cheese and bechamel.\u00a0 But the line was long … Continue reading Asparagus, Part 2<\/span> ![\"asparaguscroque\"](\"https:\/\/www.skilletchronicles.com\/content\/wp-content\/uploads\/2010\/03\/asparaguscroque.jpg\" "\\"asparaguscroque\\"")
This is a simple dish, ideal for a light supper or spring lunch.\u00a0 It takes more time to shop for the right ingredients than to make it.\u00a0 Even the buttery bechamel sauce comes together quickly.<\/p>\nASPARAGUS CROQUE MONSIEUR<\/strong>
\nServes 4<\/em><\/p>\n
\n1 tablespoon unsalted butter
\n1\u00bd tablespoons all-purpose flour
\n1 cup milk
\n\u00bd teaspoon kosher salt
\nFreshly ground black pepper
\nPinch of nutmeg
\nAbout 8 ounces Swiss cheese, Emmentaler or Gruyere
\n\u00bd cup freshly grated Parmesan cheese
\n4 large slices of rustic bread, \u00bd-inch thick
\nDijon mustard
\n4 thin slices ham<\/p>\n