Place a non-stick skillet over medium heat and add 1/2 teaspoon of olive oil.

Sauté asparagus spears for 5 minutes until tender-crisp and slightly charred, then remove and set aside.

Whisk the egg whites and whole egg together in a small bowl until well combined.

Reduce skillet heat to medium-low and add the remaining 1/2 teaspoon of olive oil.

Pour the egg mixture into the skillet and cook, stirring constantly with a silicone spatula, until soft curds form and eggs are just set.

Transfer the scrambled eggs and cooked asparagus to a serving plate.

Arrange the smoked salmon slices and avocado slices alongside the eggs.

Season the entire plate with sea salt and cracked black pepper.

Serve immediately with fresh raspberries on the side.