Spring omelette
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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