1 ½ cup asparagus, chopped

2 tsp. Olive oil

¼ onion, diced

2 cloves garlic minced

1 8 oz. Pkg. Fresh mushrooms sliced

3 cups fresh baby spinach

6 eggs

½ cup basil, chopped

¼ cup rehydrated sun- dried tomatoes

Bring water to a boil in a medium saucepan. Add asparagus and cook until crisp 1-2 minutes. Immediately remove and plunge into ice water. Heat oil in large skillet add onion, garlic and mushrooms cook for about 5 minutes. Add spinach and asparagus cook until spinach is wilted. Stir in eggs, basil and tomatoes and cook mixing well to scramble about 3-5 minutes. Serve immediately.

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