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Spring Croque Monsieur & Asparagus Ribbon Salad

Spring Croque Monsieur & Asparagus Ribbon Salad

Cook Time:
60 Minutes
Serves Up To:
4 Servings

Nutrition Information

Sodium2428 mg
Dietary Fiber7.5 g
Sugars8.1 g
Protein44.2 g


Spring Croque Monsieur:

  • 1 tablespoon unsalted butter
  • 1 1/2 tablespoons flour
  • 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°F.

    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°F.

    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.

    Made with these products:

    Unsweetened Original Almondmilk
    Unsweetened Original Almondmilk
    Shelf Stable Unsweetened Original Almondmilk
    Shelf Stable Unsweetened Original Almondmilk