Asparagus Omelet W/shrimp Hollandaise Sauce (for Andi)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 6 eggs
• 2 tablespoons water (may use milk or cream)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter
• 8 -10 fresh asparagus spears (well-trimmed & cooked till crisp tender, may sub canned)
• 2 egg yolks
• 1 -2 tablespoon lemon juice
• 1 dash cayenne pepper
• 1/2 cup butter (melted)
• 4 ounces baby shrimp
• 2 teaspoons fresh parsley (chopped opt garnish & may sub dried parsley)

Recipe

• 1 for sauce - place egg yolks, lemon juice & pepper in blender container & blend till lemon-colored.
• 2 turn blender to high & very slowly add butter. blend till thick (about 30 seconds). pour sauce into top of a dbl boiler, stir in baby shrimp & set aside.
• 3 for omelets - whisk eggs w/water, salt & pepper till well-mixed. melt 1 tbsp butter in an omelet pan or suitable non-stick skillet.
• 4 pour in half the egg mixture & cook, lifting the edge of the omelet to let the egg mixture run onto the pan.
• 5 when the omelet is well-set, gently slide the omelet onto a plate, place 4-5 asparagus spears in the center, fold over & keep warm while you prepare the 2nd omelet in the same way. (secure omelets w/a wooden cocktail pick as desired).
• 6 to serve - heat shrimp hollandaise sauce slowly in top of dbl boiler over hot water, spoon sauce over omelets, sprinkle w/parsley if using & serve immediately.
• 7 note - my only issue w/this recipe was the yield. these are lrg omelets & the recipe stated it served 2. however, if you serve w/bread, fruit or other breakfast/brunch item, this recipe definitely serves 4 imo.