Asparagus Omelet W/Shrimp Hollandaise Sauce (For Andi)

Ingredients

FOR OMELETS

• 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)

FOR SHRIMP HOLLANDAISE SAUCE

• 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)

Directions

1. 1

   FOR SAUCE - Place egg yolks, lemon juice & pepper in blender container & blend till lemon-colored.

2. 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. 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. 4

   Pour in half the egg mixture & cook, lifting the edge of the omelet to let the egg mixture run onto the pan.

5. 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. 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. 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.