Instructions: Beat the eggs with a whisk for about 1-2 minutes. Add the cream and continue beating. Add seasonings, chopped basil, parsley, onion and Worcestershire Sauce. Add about a teaspoon of butter to a hot 9" skillet.

Add one fourth of the egg mixture and roll it around the skillet. When its nearly cooked add 5 stalks of asparagus and top with 1/4 cup of Hollandaise. Fold over and slip onto a serving disk Garnish with a sprig of basil. Enjoy. Created and served by VU at the Venerable Uncle

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