Spring omelette

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

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