Asparagus Omelet W Shrimp Hollandaise Sauce For Andi Recipe

Ingredients for Asparagus Omelet W Shrimp Hollandaise Sauce For Andi

• 6 large eggs
• 2 tablespoons water
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 1 tablespoon butter
• Asparagus Spears
• 4 large egg yolks
• 2 tablespoons lemon juice
• Cayenne Pepper
• 1/2 cup cooked shrimp
• Fresh Parsley

How to Make Asparagus Omelet W Shrimp Hollandaise Sauce For Andi

1. **Prepare the Hollandaise Sauce:** In a blender, combine 4 large egg yolks, 2 tablespoons lemon juice, and a pinch of freshly ground black pepper. Blend until light and lemon-colored.
2. With the blender running on high speed, slowly drizzle in 1 cup (2 sticks) unsalted butter, melted. Blend until the sauce is thick and emulsified.
3. Pour the hollandaise sauce into the top of a double boiler. Gently stir in 1/2 cup cooked shrimp and set aside to keep warm.
4. **Prepare the Omelets:** In a medium bowl, whisk together 6 large eggs, 2 tablespoons water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. Heat 1 tablespoon butter in a non-stick omelet pan or skillet over medium heat.
6. Pour half of the egg mixture into the pan. Cook, gently lifting the edges to allow uncooked egg to flow underneath, until the omelet is set but still slightly moist.
7. Place 4-5 asparagus spears (about 1/2 cup) on one half of the omelet. Fold the other half over the filling.
8. Gently slide the omelet onto a plate and keep warm. Repeat steps 5-7 with the remaining egg mixture and asparagus.
9. **To Serve:** Gently reheat the shrimp hollandaise sauce in the double boiler over simmering water. Spoon the sauce generously over the omelets.
10. Garnish with fresh parsley (optional) and serve immediately. Enjoy!