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This was really yummy. I made this for dinner tonight. I used Foolproof Blender Hollandaise Foolproof Blender Hollandaise (http://www.food.com/recipe/foolproof-blender-hollandaise-139116) and I cooked the shrimp (which were larger than what the recipe called for since this was dinner) in a nonstick skillet with a bit of spray oil covered with a lid on med heat so they didn't brown. I used canned asparagus, which made the sauce a tiny bit watery. Fresh would have been much better. My husband and I really enjoyed this. My 4 year old had some too, and she loved it! Thanks. I will be making this again!

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Chele D November 21, 2011

I tried this receipe and it was great! Thanks for sharing it! The only thing I did different was I added some freshly cooked kingcrab meat inside the omelete. We had some extra from the previos meal we had!

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Norman H. August 08, 2011

What a DELICIOUS and beautiful recipe! I made for a special brunch and everyone raved-followed recipe exactly. Served with fresh fruit and these tasty little rolls I found at the bakery. Thank you, twissis, for a fabulous recipe! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.

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Mrs.Jack October 15, 2008

I just made this for breakfast and my family really loved the flavor. It was so different than anything we ever eat for breakfast and an amazing different! It didn't turn out as well as I would of liked because of our cast iron skillets and I didn't make the asparagus ahead of time, oops, so the holandaise didn't turn out as creamy and smooth as I would of liked but even though it wasn't as appealing as it tasted we sure did enjoy it!!! Thanks for posting this recipe twissis!!!

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Chef Mean Green January 06, 2008

My only wish, is that I could make the above picture look as delicious as this recipe is. My husband had a large "meeting" lunch this afternoon, and for dinner requested something "lighter". This fit the bill, perfectly. The asparagus coupled with the shrimp hollandaise sauce~married beautifully with the light omelet that folded neatly around the asparagus. I used water in the omelet, (just to keep it light) and a bit of the cayenne pepper, just to make it pretty. Beautiful, delicious recipe, twissis~once again, a true winner in my book. Thank you for posting, this is a definitely "special" recipe.

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Andi of Longmeadow Farm May 22, 2007
Asparagus Omelet W/Shrimp Hollandaise Sauce (For Andi)