Categories: Cheese/eggs, Vegetables 
      Yield: 2 servings 
  
    1/2 lb Asparagus, trimmed 
      2 tb Butter 
           Small clove garlic,minced 
    1/2 lb Mushrooms, sliced 
      4 x  Eggs, lightly beaten 
      2 tb Milk 
    1/2 ts Salt 
    1/4 ts Crushed dried basil or 
    3/4 ts Minced fresh basil.......... 
      1 ds Freshly ground black pepper 
  
      Cut asparagus in 1 inch pieces; cook in boiling 
  salted water until tender, about 2 to 4 minutes. 
   Drain thoroughly. 
      Melt 1 T butter in 8 inch skillet, preferably one 
  with non-stick lining; saute garlic and mushrooms 
  until done and moisture has evaporated.  Remove from 
  pan; keep warm. 
      In a small bowl, combine eggs, milk, salt, basil 
  and pepper.  Melt remaining butter in skillet until 
  foamy, swirling it around pan to coat evenly.  When 
  hot enough that a drop of water sizzles when dropped 
  in, pour in egg mixture.  Tip pan so eggs coat skillet 
  evenly.  As eggs cook, periodically lift up cooked 
  edges, tilt pan and let uncooked egg run underneath. 
   When eggs are cooked, but surface is still shiny, 
  place asparagus and mushrooms on one side; slide out 
  of pan, folding side without vegetables over top. 
   Serve immediately