Pre-heat oven to 400’F
Bring pot of water to boil and blanch asparagus until crisp, about 1-2 minutes
Drain and immediately place in an ice water bath to stop the cooking
Remove from water and pat dry
Whisk together egg, dairy-free cream cheese, salt and black pepper
Stir in smoked salmon, dill and dried asparagus
Heat dairy-free margarine in an oven safe 12-inch skillet
Add onion, saute until soft
Reduce heat to low, pour egg mixture over cooked onions
Cover and cook until bottom and sides are set but not brown, about 15 minutes
Uncover and bake in oven for 13 minutes
Remove from oven, sprinkle dairy-free Parmesan shreds on top
Return to oven and bake 2-3 more minutes or until dairy-free cheese is melted and eggs are cooked through
Remove from oven and rest for 5 minutes before cutting into wedges
Serve with capers and a side salad