Spring Omelette
| Yield: | 4 Servings |
| Categories: |
| 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 |
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