Recipe - Asparagus Omelet

One half pound Asparagus, trimmed
2 tablespoon Butter
Small clove garlic,minced
One half pound Mushrooms, cut or sliced up
4 x Eggs, lightly beaten
2 tablespoon Milk
One half teaspoon Salt
One fourth teaspoon Crushed dried basil or
Three fourths teaspoon 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 nonstick
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini