Rach on the Radio

Deviled Ham and Asparagus Croque Madame with Deviled Eggs

• 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 Gruyère cheese, divided
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, divided
• 4 slices good quality white bread or white peasant style bread, such as Amy’s Bread