appetizers
eggs
snacks
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Deviled Ham and Asparagus Croque Madame with Deviled Eggs

Deviled Ham and Asparagus Croque Madame with Deviled Eggs

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Sesame Cookies | Buddy Valastro

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

How to Make Shrimp Burgers | Jacques Pepin

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Should You Be Eating Nature Cereal? Dr. Ian Explains This Social…

Rach Shares Her Preferred Way To Cook a Chuck Roast

Should You Opt for Hydrogen Peroxide To Clean Your Ear Wax?

Ingredients

  • 1 bundle thin asparagus, trimmed of tough stems
  • Salt
  • 1/2 pound mild ham, such as French ham or other imported mild ham or boiled ham, chopped
  • 1/2 small red onion, chopped
  • 2 cloves garlic, pasted or grated
  • 1 small fresh chili, seeded and chopped
  • 2 tablespoons mustard, Dijon or yellow
  • 2 teaspoons Worcestershire
  • 1 to 2 teaspoons hot sauce
  • 1 teaspoon sweet paprika, 1/3 palmful
  • About 2 tablespoons parsley leaves
  • 1 tablespoon fresh thyme
  • 3 tablespoons butter
  • 2 round tablespoons flour
  • 1 1/2 cups milk
  • Salt and pepper
  • Freshly grated nutmeg
  • 2 cups shredded cheddar or Gruyere cheese, divided
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, divided

Yield

Serves: 4

Preparation

Bring 1 inch of water to a boil. Salt it and cook asparagus 2-3 minutes. Cold shock, drain and reserve.

Heat oven to 400F.

Place ham in a food processor with onion, garlic, chili, mustard, Worcestershire, hot sauce, paprika, parsley and thyme. Pulse process into finely chopped Deviled Ham.

Heat butter in medium skillet or saucepan over medium heat. Whisk in flour, cook for 1 minute. Whisk in milk, raise heat a bit, and season with salt, pepper and a little nutmeg. Thicken to coat spoon, adjust seasonings and stir in half of the total amount of each of the cheeses.

Arrange bread on a baking sheet, top with ham, asparagus tips and a layer of thickened sauce. Sprinkle on a little extra of each of the cheeses and bake the croques until brown and bubbly. Serve with Deviled Eggs alongside or topped with eggs over-easy.