Cut asparagus in 1" pieces; cook in boiling salted water until
tender, about 2 to 4 minutes. Drain thoroughly.
Melt 1 tb butter in 8" 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.
