Boil 1" of water in a lare skillet. Add the asparagus and cook uncovered, until tender-crisp. Coat an overproof 8" skillet with cooking spray and place over medium-low heat until hot. Add the olive oil and sautè the onion until soft. Add the asparagus and sun-dried tomatoes. Add the smoked salmon and remove from the heat.
Preheat the broiler. Combine the egg substitute, water, dry milk, marjoram, and pepper. Pour over the salmon mixture. Cover and cook over medium-low heat for 7 minutes or until the bottom is set and the top is slightly wet. Place the skillet under the broiler 4"-6" from the heat with fat-free sour cream, salmon roe, marjoram, and chives if desired. Slice into wedges and serve immediately.