Asparagus Omelet W/Shrimp Hollandaise Sauce (For Andi)

• 6 eggs
• 2 tablespoons water (may use milk or cream)
• 12 teaspoon salt
• 12 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
• 12 cup butter (melted)
• 4 ounces baby shrimp
• 2 teaspoons fresh parsley (chopped opt garnish & may sub dried parsley)

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.
3. Blend till thick (about 30 seconds).
4. Pour sauce into top of a dbl boiler, stir in baby shrimp & set aside.
5. FOR OMELETS - Whisk eggs w/water, salt & pepper till well-mixed.
6. Melt 1 tbsp butter in an omelet pan or suitable non-stick skillet.
7. Pour in half the egg mixture & cook, lifting the edge of the omelet to let the egg mixture run onto the pan.
8. 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.
9. (Secure omelets w/a wooden cocktail pick as desired).
10. 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.
11. NOTE - My only issue w/this recipe was the yield.
12. These are lrg omelets & the recipe stated it served 2.
13. However, if you serve w/bread, fruit or other breakfast/brunch item, this recipe definitely serves 4 IMO.

eggs, water, salt, pepper, butter, crisp tender, egg yolks, lemon juice, cayenne pepper, butter, baby shrimp, fresh parsley

Taken from www.food.com/recipe/asparagus-omelet-w-shrimp-hollandaise-sauce-for-andi-226848 (may not work)