Asparagus Omelet

• 1/2 lb thin asparagus, trimmed
• 2 tablespoons butter, divided
• 1 clove garlic, minced
• 1/2 lb mushroom, sliced
• 4 eggs, lightly beaten
• 2 tablespoons milk
• 1/4 teaspoon salt, to taste
• 1/4 teaspoon dried basil, crushed or 1 teaspoon minced fresh basil (fresh preferred)
• 1 dash freshly ground black pepper, to taste

1. Cut trimmed asparagus in 1 inch pieces; cook in boiling salted water until tender, about 4 minutes.
2. Drain thoroughly.
3. Melt 1 tablespoon butter in 8 inch skillet, preferably one with non-stick lining, and saute garlic and mushrooms until done and moisture has evaporated.
4. Remove from pan and keep warm.
5. In a small bowl, combine eggs, milk, salt, basil, and pepper.
6. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly.
7. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture.
8. Tip pan so eggs coat skillet evenly.
9. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath.
10. 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.
11. Serve immediately.
12. Also good sprinkled with a bit of grated Parmesan.

thin asparagus, butter, clove garlic, mushroom, eggs, milk, salt, basil, ground black pepper

Taken from www.food.com/recipe/asparagus-omelet-6813 (may not work)