| 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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