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Instructions

• Set the oven temperature to 375 Degrees Fahrenheit. Spray your casserole with little cooking spray. Now dump the artichokes into a colander so that they are drained completely. Whilst the artichokes are getting drained, cook the asparagus.
• Bring a pot of salted water to boil. In the meantime, cut the woody portion of asparagus and cut them diagonally of one-inch length. Transfer the pieces into the pot and allow them to boil for a couple of minutes. Then drain out the asparagus using a colander.
• Place the artichoke hearts over a cutting board and cut them into half. Make a layer of artichokes at the bottom of casserole dish. Now transfer the asparagus pieces to form the second layer. Follow it up with a layer of cheese. Then season it up with salt and black pepper.
• Into the cheese/vegetable mixture pour the beaten eggs. Stir in the ingredients well so that they combine well and some pieces of artichoke and asparagus pop up from the mixture.
• Now bake the above mixture until the top portion becomes firm and turns golden brown.
• Serve the dish hot. If required, use low-fat sour cream while serving.