Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 6 larges | Eggs |
| ½ cup | Cream |
| \N \N | Salt |
| \N \N | Freshly ground pepper |
| \N \N | Fresh parsley; chopped |
| \N \N | Fresh basil; chopped |
| 2 tablespoons | Onion; grated |
| 1 dash | Worcestershire Sauce |
| \N \N | Butter |
| 20 \N | 3\" long asparagus spears; cooked |
| 1 cup | Homemade Hollandaise Sauce |
| \N \N | 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