Asparagus Mushroom Scramble

I had some asparagus that I was going to roast with a little olive oil, balsamic vinegar, feta cheese and sliced almonds and bring for Thanksgiving. Well the asparagus was so thin, I didn't think it would roast well at all. I also had some mushrooms and a long weekend off that I had time to make a good breakfast! So this is what I did. In olive oil and butter I sauteed in a large frying pan the asparagus and mushrooms. Sprinkled on a little tarragon, fresh ground pepper and celery seeds. Wade requested the crispy tortillas pieces, so I cut up some white corn tortillas and quick crisped them up in some oil in a small pan then set them aside. This adds a nice crunch and texture to the dish.

After the mushrooms and asparagus cooked around 5 minutes until asparagus was still firm and not mushy. Add the beaten eggs, cream and what ever fresh herbs you have on hand or like. I like to use Pensey's Parisien Bonnes Herbs or Fine Herbs, but you can use what you like. When it starts to set up add the cheese, then tortilla pieces. Top with grated Parmesan cheese and finishing sea salt.

1 T butter

2 T olive oil

4 eggs

2 T half and half, cream or milk

1 cup cut asparagus (you can use less)

1 cup sliced mushroom (you can use less)

1/2 cup cheese (I used jack and Parmesan)

2 corn tortillas cut into small pieces

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp herbs of choice (tarragon, chives, chervil, fine herbs)

sea salt and pepper