Asparagus, arugula and white ham country croque


  • 4 slices of country bread
  • 2 thin slices of white ham
  • 400 g small green asparagus
  • 2 handfuls of rocket
  • 1 teaspoon(s) of granulated garlic
  • 2 tablespoon(s) of olive oil + 1 drizzle
  • 30 g of semi-salted butter
  • 30 g of flour
  • 20 cl of milk
  • 80 g grated parmesan
  • 1 teaspoon(s) dried thyme


  1. Cut the ham into 2 cm strips.

  2. In a pan, brown the asparagus with the granulated garlic in olive oil for 5 minutes over high heat. Salt, pepper. Make 4 bundles of asparagus and surround them with strips of ham. Reserve.

  3. Preheat the oven grill (220°C, th.7-8).

  4. In a saucepan, melt the butter until it browns. Pour in the flour and mix well for 2 minutes. Gradually add the milk and 60 g of parmesan. Let it thicken over low heat, stirring constantly. Add pepper and thyme.

  5. Spread the béchamel over the slices of bread. Place a bundle of asparagus and sprinkle with the remaining parmesan. Brown under the grill for 6 minutes.

  6. When ready to eat, add the arugula drizzled with a drizzle of olive oil.

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