Asparagus Omelet W/Shrimp Hollandaise Sauce (For Andi)

"This recipe has been posted for Andi of LMF & her garden-rich supply of asparagus. I found it in THE BEST OF COOKING by Arne Kruger & Annette Wolter & immediately thot of her. This is worthy of a spec breakfast or brunch occasion, but can also be served as a main dish when combined w/a green salad. I esp want to thank *PaulaG* for her kind permission to include her Recipe #91452 as part of this recipe. It was so perfect for it! *Enjoy*"
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:
4 Split Omelet Portions




  • FOR SAUCE - Place egg yolks, lemon juice & pepper in blender container & blend till lemon-colored.
  • Turn blender to high & very slowly add butter. Blend till thick (about 30 seconds). Pour sauce into top of a dbl boiler, stir in baby shrimp & set aside.
  • FOR OMELETS - Whisk eggs w/water, salt & pepper till well-mixed. Melt 1 tbsp butter in an omelet pan or suitable non-stick skillet.
  • Pour in half the egg mixture & cook, lifting the edge of the omelet to let the egg mixture run onto the pan.
  • When the omelet is well-set, gently slide the omelet onto a plate, place 4-5 asparagus spears in the center, fold over & keep warm while you prepare the 2nd omelet in the same way. (Secure omelets w/a wooden cocktail pick as desired).
  • TO SERVE - Heat shrimp hollandaise sauce slowly in top of dbl boiler over hot water, spoon sauce over omelets, sprinkle w/parsley if using & serve immediately.
  • NOTE - My only issue w/this recipe was the yield. These are lrg omelets & the recipe stated it served 2. However, if you serve w/bread, fruit or other breakfast/brunch item, this recipe definitely serves 4 IMO.

Questions & Replies

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  1. Chele B
    This was really yummy. I made this for dinner tonight. I used Recipe #139116 Foolproof Blender Hollandaise ( 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!
  2. Norman H.
    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!
  3. Mrs.Jack
    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.
  4. Chef Mean Green
    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!!!
  5. Andi Longmeadow Farm
    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.


I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
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