Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     shiitake mushrooms
                        olive oil to taste
                        balsamic vinegar to taste
  5                     asparagus spears
     1/2           Cup  sugar
  4              Large  eggs -- beaten
  2        Tablespoons  canola oil
     1/4           Cup  grated Fontina
  1         Tablespoon  minced fresh thyme
  2        Tablespoons  Red Wine Onions (recipe follows)
  2                     onions -- cut into julienne
                        strips
  2        Tablespoons  olive oil
  1                Cup  red wine
                        grated rind of 1 orange
     1/2           Cup  port

Preparation:

Preheat oven to 375°ree; F. Brush shiitake with olive oil and sprinkle with vinegar, salt, and pepper to taste. Wrap in foil and roast for 20 minutes. Let cool and cut into quarters. Blanch asparagus in boiling salted water for 4 minutes, drain, and plunge into a bowl of ice water. Cut into 1/2-inch pieces. In a nonstick ovenproof skillet sauté onions, shiitake, and asparagus in canola oil over moderately high heat for 1 minute. Add eggs and cook, stirring, for 1 minute. Place in 375°ree; F. oven for 3 minutes, or until set. Slide onto a serving plate and sprinkle with Fontina and thyme. (Red Wine Onions) In a skillet sauté onions in oil over moderately high heat until soft. Add wine, port, and sugar and bring to a simmer. Cook over moderate heat until liquid evaporates. Season with salt and pepper.

Nutritional Information:

361 Calories (kcal); 18g Total Fat; (49% calories from fat); 7g Protein; 35g Carbohydrate; 187mg Cholesterol; 97mg Sodium