Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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