Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 6 larges | Eggs |
| ½ cup | Cream |
| Salt | |
| Freshly ground pepper | |
| Fresh parsley; chopped | |
| Fresh basil; chopped | |
| 2 tablespoons | Onion; grated |
| 1 dash | Worcestershire Sauce |
| Butter | |
| 20 | 3" long asparagus spears; cooked |
| 1 cup | Homemade Hollandaise Sauce |
| Fresh basil for garnish |
Beat the eggs with a whisk for about 1-2 minutes. Add the cream and continue beating. Add seasonings, chopped basil, parsley, onion and Worcestershire Sauce. Add about a teaspoon of butter to a hot 9" skillet.
Add one fourth of the egg mixture and roll it around the skillet. When it's nearly cooked add 5 stalks of asparagus and top with ¼ cup of Hollandaise. Fold over and slip onto a serving disk Garnish with a sprig of basil. Enjoy. Created and served by VU at the Venerable Uncle Posted to TNT Recipes Digest by vu-man@... (V U Man) on May 17, 1998