A delightful and flavorful omelet recipe featuring tender asparagus and shrimp, topped with a rich lemon butter sauce.
Prepare the sauce by blending the egg yolks, lemon juice, and black pepper until smooth.
Ensure the blender is on low speed to avoid splattering.
Melt the butter and slowly add it to the blender while blending on low speed until the sauce thickens.
Add the butter gradually to achieve a creamy consistency.
Transfer the sauce to a double boiler, stir in the shrimp, and keep warm.
Keep the sauce warm but not boiling to maintain its texture.
Whisk the eggs with water, salt, and pepper until well combined.
Whisking thoroughly ensures a fluffy omelet.
Heat butter in an omelet pan over medium heat and pour in half of the egg mixture.
Tilt the pan to spread the egg mixture evenly.
Place half of the asparagus spears in the center of the omelet, fold it over, and slide it onto a plate.
Use a spatula to gently fold the omelet without tearing it.
Repeat the process to make the second omelet.
Keep the first omelet warm while preparing the second.
Spoon the shrimp sauce over the omelets and garnish with parsley before serving.
Sprinkle parsley just before serving for a fresh touch.
