An elegant omelet filled with tender steamed asparagus and sautéed mushrooms, this dish makes a light lunch, a brunch 'specialty' or an early evening supper with a crisp salad and some wheat rolls.

Asparagus Omelet

1/2 pound asparagus, trimmed
2 tablespoons butter
1 clove garlic, minced
3 cups sliced mushrooms
4 large eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon crushed dried basil
1/8 teaspoon ground black pepper

1. Cut asparagus into 1-inch pieces. Cook in boiling water until tender ( 2 to 4 minutes); drain thoroughly.
2. Melt half of the butter in a medium skillet over medium-high heat. Sauté garlic and mushrooms until soft, about 2 minutes. Remove from pan and mix with asparagus; cover and set aside to keep warm.
3. In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet over moderate heat; pour in egg mixture. Tip skillet to coat evenly with egg.
4. As eggs cook, periodically tilt skillet, lifting cooked portion, allowing uncooked egg mixture to slide beneath.
5. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan onto a warm plate. Fold plain half of omelet over asparagus-mushroom mixture. Serve immediately.

Makes 2 servings.