Springtime Scrambled Eggs on Toast

A delightful meal for brunch or a lite weekend dinner as mentioned in Nosheteria.

Serves 3-4

6 eggs
1/2 cup milk
1/2 cup fresh ricotta cheese
1 clove garlic, minced
1/4 cup sliced green onion
1 1/2-2 cups asparagus, cut into bite-size pieces
1 1/2 cups wild mushrooms, torn or sliced into bite sized pieces
butter and olive oil
salt and pepper
slices of country bread

Blanch your asparagus, until crisp tender, about 2 minutes. Drain and reserve. In a medium skillet, melt equal parts olive oil and butter. Add the garlic, mushrooms, and green onion, and saute until mushrooms have exuded their juices, and pan is just about dry, about 5 minutes. Remove mushrooms to a dish and reserve. In a bowl, whisk the eggs and milk, seasoned with salt and pepper. In the same skillet, again melt equal parts butter and olive oil, add the eggs and cook over low heat, stirring the contents of the pan constantly, you are looking for very small curds. When eggs are just about dry, about 5 minutes, add the ricotta cheese. Stir well to blend and continue cooking the eggs. Add the asparagus and mushrooms back to the egg, and heat through. Place scrambled eggs on top of slices of toast or grilled bread and enjoy.