How to Make It
Bring a small pan of lightly salted water to a boil, and cook the asparagus tips for 2–3 minutes, until just tender. Drain.
Meanwhile, beat the eggs and egg whites with 1/2 tsp dill, and season. Quarter the artichokes, and add to the eggs. Spray a small nonstick frying pan with the oil, place over medium heat, and pour in the egg mixture. Top with the asparagus tips, and then sprinkle with the cheese and remaining dill. Cook gently without stirring for 2–3 minutes until beginning to set, and then slide under a medium-hot broiler for 3–5 minutes until risen and golden.
Remove, slide onto a serving plate, and cut into wedges.