To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux. Stir in flour to absorb the oil. Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Season with pepper, paprika, & Old Bay seasoning & remove from heat.
In a separate skillet, heat 2 tbsp canola oil. Saute mushrooms in the oil until soft.
In the same skillet, saute the asparagus.
Preheat the oven broiler. For each serving, put 2 slices of toast on a broiler-safe dish. Cover toast with layer of slices of turkey/pork roast & mushrooms. Smother each serving with sauce.
Place dish in broiler until the top of the sauce in speckled brown & bubbly. Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
For each serving, slice up half an avocado & add as garnish.
Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky. Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.
Coat bottom of saucepan with canola oil. Mix in mushrooms & saute.
Add onions, garlic, & red wine. Mix well until wine boils off. The onions should cook off until they are tiny. All that should be left are the mushrooms, tiny bits of onion & garlic, & just a bit of the oil.
Mix in the flour. Stir well & often until it becomes a paste-like mixture.
Add chicken broth. Stir often to keep mushrooms from burning onto the surface. As the broth boils, the gravy should thicken.
Add water to the desired consistency.
Add salt & pepper to taste.
Chef’s Note: I use baby bella mushrooms. I like mine thick, so I only use ½ cup of water in step 5.