Spring Croque Monsieur & Asparagus Ribbon Salad

Traditional Croque Monsieur, a French ham sandwich layered with a creamy sauce, is made in a reduced dairy fashion with the sauce made with almond milk instead of cream. This version is made with an asparagus and radish salad making it perfect for a spring brunch or dinner!

Cook: 60 mins
Serves: 4 Save

Ingredients (22)

  • 1 tablespoon unsalted butter
  • 1 1/2 tablespoons flour
  • 1 cup Almond Breeze Unsweetened Original Almondmilk
  • 3 cups (6 ounces) gruyere, shredded, divided
  • 1/4 cup Parmesan, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • Pinch of nutmeg (optional)
  • 8 slices white bread
  • Dijon mustard
  • 6 ounces ham, sliced
  • Asparagus Ribbon Salad:
  • 1 bunch asparagus
  • 1/2 cup radishes, cut into matchsticks
  • 1/3 cup sliced almonds
  • 3 tablespoons olive oil, divided
  • 1/2 tablespoon cane sugar
  • 1 teaspoon sea salt, divided
  • 1/2 teaspoon black pepper, ground
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon garlic, minced
  • 1/2 cup mint, chopped


Spring Croque Monsieur

  1. Preheat the oven to 400 degrees.
  2. Melt the butter in a heavy-bottom saucepan over medium-low heat. Add the flour and stir constantly for 2 to 3 minutes.
  3. Whisk in the almond milk until incorporated. Let this cook for an additional 3 to 5 minutes, or until thickened. Remove from the heat.
  4. Stir in 2 cups of the gruyere and all the Parmesan cheese. Add the salt and pepper and optional nutmeg. Set aside
  5. Line a sheet pan with parchment paper. Place the 8 slices of bread on it and bake for 3 minutes. Flip the bread and bake for another 3 minutes, or until the bread is toasted. Remove from the oven
  6. Slather four slices with Dijon mustard. Divide and layer the ham on top.
  7. Sprinkle each of the slices with the remaining cup of gruyere, and cover them with about 1 tablespoon of sauce each. (This helps melt the cheese.)
  8. Cover with the remaining four slices of toast.
  9. Spread the remaining sauce on top of the four sandwiches.
  10. Bake in the oven for 5 minutes at 400 degrees.
  11. Turn on the broiler and bake for an additional 2 to 3 minutes, or until they are bubbly and golden brown

Asparagus Ribbon Salad

  1. Preheat the oven to 400 degrees.
  2. Remove the tough ends of the asparagus by cutting them with a knife or snapping them off. Shave the asparagus stalks with either a knife or a peeler to make ribbons, and place them in a bowl. Add the radish sticks.
  3. In a separate bowl, toss the almonds with 1 tablespoon olive oil, sugar, salt and pepper, and place them on a parchment-lined sheet pan. Place on the middle rack of the oven and bake for 5 minutes. When toasted, add the almonds slices to the asparagus bowl.
  4. Toss the vegetables with 2 tablespoons of olive oil, the apple cider vinegar, garlic, and 1/2 teaspoon salt.
  5. Garnish with chopped mint.

French 75

The epitome of elegance in a cocktail glass - Franc├ęs 75. An effervescent delight blends the botanicals of gin with lemon, balanced beautifully by a dash of sugar syrup and a generous topping of champagne, adding a sparkling sophistication.

Ingredients (6)

  • 1 oz. Tanqueray No. TEN Gin
  • 0.75 oz. Lemon Juice
  • 0.5 oz. Simple Syrup
  • 2 oz. Brut Champagne
  • Lemon Twist Garnish
  • <i>*Approximate serving size is 1.4 servings. Please enjoy responsibly. </i>