Scrambled Eggs With Asparagus

By Sunset
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1 pound asparagus

2 cups egg substitute (or 10 large eggs, beaten to blend with 2 tablespoons water)

About 1/4 teaspoon garlic salt or regular salt

1 tablespoon minced fresh basil or dried basil

1 teaspoon butter or margarine

4 ounces (1/2 cup) neufch√Ętel (light cream) cheese, cut into 1/2-inch pieces

1/2 cup shredded mozzarella cheese

3 tablespoons grated parmesan cheese


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