Ingredients for Asparagus Omelet W Shrimp Hollandaise Sauce For Andi
- 6 large eggs
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper and 1 pinch black pepper
- 1 cup unsalted butter, plus 1 tablespoon butter
- 4-5 asparagus spears (about 1/2 cup)
- 4 large egg yolks
- 2 tablespoons lemon juice
- Cayenne Pepper
- 1/2 cup cooked shrimp
- fresh parsley for garnish (optional)
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How to Make Asparagus Omelet W Shrimp Hollandaise Sauce For Andi
- **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.
- 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.
- 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.
- **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.
- Heat 1 tablespoon butter in a non-stick omelet pan or skillet over medium heat.
- 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.
- Place 4-5 asparagus spears (about 1/2 cup) on one half of the omelet. Fold the other half over the filling.
- Gently slide the omelet onto a plate and keep warm. Repeat steps 5-7 with the remaining egg mixture and asparagus.
- **To Serve:** Gently reheat the shrimp hollandaise sauce in the double boiler over simmering water. Spoon the sauce generously over the omelets.
- Garnish with fresh parsley (optional) and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
3g
Fat
106g
Carbs
1g
