Jono Clarke's Croque Madame Tarte with grilled asparagus

This asparagus recipe adds layers of all those classic french cooking traits to an ‘ingredients’ use with lots of flavour and fat to make an absolute treat of a snack. This  is such a classic because the flavours are proven matches.


6 slices of toast slice white bread, crusts off

6 free range eggs

1 bunch asparagus washed and grilled under a grill for 5 minutes until cooked

200g shaved free-range ham

1⁄2 cup grated Gruyere cheese

1-cup béchamel sauce (with 1 tbsp. Dijon mustard to flavor)
Béchamel Sauce:
1 tbsp. butter,
1 tbsp. flour,
1.5 cups milk,


Becahmel Sauce:

Melt butter in sauce pan and whisk in the flour, slowly add the milk whisking to keep it smooth, once it comes to the boil simmer for ten minutes, mix in a teaspoon of Dijon mustard and season

Croque Madame:
Roll the bread so it is pushed down with a pin a place in a greased muffin tin.
Crack one egg into each muffin hole, add a generous tablespoon of white sauce or béchamel on top of each egg, 2 pieces of shaved ham and a layer of the grilled asparagus chopped to fit the muffin top.
a generous tablespoon of gruyere cheese on top.
Bake at 180 for 12 minutes. Serve warm.