1 1/2 cups asparagus, chopped
2 teaspoons olive oil
1/4 cup onion, diced
2 cloves garlic, minced
1 8oz package fresh mushrooms, sliced
3 cups fresh baby spinach
6 egg whites
1/2 cup basil, freshly chopped
1/4 cup rehydrated sun-dried tomatoes

1 1/2 cups asparagus, chopped 2 teaspoons olive oil 1/4 cup onion, diced 2 cloves garlic, minced 1 8oz package fresh mushrooms, sliced 3 cup s fresh baby spinach 6 egg whites 1/2 cup basil, freshly chopped 1/4 cup rehydrated sun-dried tomatoes

1. Bring water to a boil in a medium saucepan. Add asparagus and cook until crisp and bright, about 1 to 2 minutes. Immediately remove and plunge asparagus into a bowl of ice water until cooled.
2. Heat oil in a large skillet over medium heat. Add onion, garlic and mushrooms and cook for about 5 minutes or until tender. Add spinach and asparagus and cook until spinach is wilted, about 3 to 5 minutes. Stir in egg whites, basil and tomatoes and cook, mixing well to scramble, about 3 to 5 more minutes. Serve immediately.