ASPARAGUS OMELET W/SHRIMP HOLLANDAISE SAUCE (FOR ANDI)

Asparagus Omelet W/Shrimp Hollandaise Sauce (For Andi) image

Provided by twissis

Time 30m

Yield 4 Split Omelet Portions, 4 serving(s)

Number Of Ingredients 12

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)

Steps:

FOR SAUCE - Place egg yolks, lemon juice & pepper in blender container & blend till lemon-colored.
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.
FOR OMELETS - Whisk eggs w/water, salt & pepper till well-mixed. Melt 1 tbsp butter in an omelet pan or suitable non-stick skillet.
Pour in half the egg mixture & cook, lifting the edge of the omelet to let the egg mixture run onto the pan.
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).
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.
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.

Nutrition Facts : Calories 428.4, Fat 38.5, SaturatedFat 21.4, Cholesterol 498.1, Sodium 927.3, Carbohydrate 3, Fiber 0.7, Sugar 0.8, Protein 18.2