| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 4 | Servings | ||
INGREDIENTS
| 6 | lg | Eggs |
| 1/2 | c | Cream |
| Salt | ||
| Freshly ground pepper | ||
| Fresh parsley; chopped | ||
| Fresh basil; chopped | ||
| 2 | tb | Onion; grated |
| 1 | ds | Worcestershire Sauce |
| Butter | ||
| 20 | 3" long asparagus spears; cooked | |
| 1 | c | Homemade Hollandaise Sauce |
| Fresh basil for garnish |
INSTRUCTIONS
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 1/4 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@juno.com (V U Man) on May 17, 1998
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