Mrs Simkin’s makes the most of seasonal asparagus with this French cuisine inspired lunchtime ‘sofa snack’.

A panini press or Foreman style grill is ideal for this recipe: if you have the latter, make sure it is sitting level so the melting cheese and bechamel don’t ooze out. Alternatively, cook in the oven, wrapped in foil parcels for 15-20 minutes, opening the parcel halfway through the cooking time. Keep the top loose to avoid pulling off the topping.

For every 2 sandwiches, you will need:

  • 25g butter
  • 25g plain flour
  • 250ml milk
  • Touch of salt and freshly ground black and ground white pepper to taste
  • Grated nutmeg, to taste
  • 5-6 asparagus spears (more if slender ‘sprue’)
  • 90-100g cheese: Gruyere or mature Cheddar
  • Dijon mustard for spreading

Plus

  • 4 slices of bread
  • Thin slices of ham smoked or unsmoked, enough to cover 2 slices of bread

Method:

Melt the butter in a non-stick pan and stir in the flour gradually with a wooden spoon until smooth. Cook gently over a moderate heat for a couple of minutes stirring constantly.

Gradually stir in the milk, changing to a whisk as the mixture loosens. Bring to the boil.

Season, lower the heat, and continue to cook, whisking constantly, for another 2 to 3 minutes until smooth and glossy. Remove from the heat.

Dry fry the asparagus in a hot frying pan or griddle pan, turning occasionally, until softening, and bright green. Grate the cheese. Spread each slice of bread with a thin layer of mustard, then bechamel sauce. Arrange the ham on the bottom 2 slices of bread and cover with cheese. Arrange the prepared asparagus spears over the cheese. Cover with the top slices of bread, bechamel side down, pat down lightly and spread more bechamel on top. Scatter with more cheese.Grill in a panini or foremanstyle grill for 5-8 minutes, or oven cook for 15-20 minutes until crisp and golden.

Originally from Lincolnshire, Mrs Simkins lives in the Dorset countryside with her family. A keen gardener, she has a small productive plot with a selection of fruit and vegetables, herbs and flowers shoe-horned in, plus a few so called weeds for foraging, and keeps hens. She specialises in cooking with home grown produce, and traditional British regional recipes, given a bit of a makeover to suit modern tastes and kitchens. Checkout her website on www.MrsSimkins.co.uk

This article originally appeared in The Country Smallholder magazine. To receive regular copies, subscribe here.

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