Preheat oven to 400’F

Bring a medium pot of water to boil to blanch asparagus

Dunk asparagus in boiling water 1-2 minutes until crisp-tender

Drain and immediately place in an ice water bath

Chill completely, remove from water and dry off

Whisk eggs, dairy free cream cheese, salt, and pepper

Cream cheese should still be in chunks

Gently fold in smoked salmon, dill and chilled asparagus

Use a 12” non-stick, oven proof skilled – melt dairy free margarine over medium heat

Saute onion until soft

Reduce heat to low, pour in egg mixture

Cover & cook until the bottom and sides are set but not too brown (about 15 minutes)

Uncover and place in oven, bake for 10-25 minutes depending on your oven

Remove from oven, sprinkle dairy free Parmesan shreds on top, return to oven until shreds are melted

Pull from oven, let rest 5 minutes

Remove from pan and cut into wedges

Garnish with capers