In a medium bowl add eggs, salt, pepper and dried chives. Whisk until no white streaks remain.
Place a large nonstick skillet over medium high heat. Spray with olive oil or cooking spray and add garlic. Cook for one minute.
Add asparagus and water. Cover and let cook for 3 to 4 minutes. Uncover and let cook until water has evaporated. Remove asparagus from the pan, cover to keep warm and wipe the pan.
Return pan to eat and add scrambled egg mixture. Use a rubber spatula to scrape sides and bottom of the pan as eggs cook. When eggs are mostly cooked but just a bit runny, add asparagus back in and fold into eggs.
Remove eggs to a serving dish and top with strips of smoked salmon.