Categories: Cheese/eggs, Vegetables 
      Yield: 2 servings 
  
    1/2 lb Asparagus, trimmed                  2 tb Milk 
      2 tb Butter                            1/2 ts Salt 
      1 x  Small clove garlic,minced         1/4 ts Crushed dried basil or 
    1/2 lb Mushrooms, sliced                 3/4 ts Minced fresh basil.......... 
      4 x  Eggs, lightly beaten                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