In a sauté pan, heat the olive oil and sauté the asparagus, spinach and garlic.
Add the angel hair and toss well.
Mix the egg and the grated Parmesan cheese in a separate bowl.
Remove the sauté pan from the heat and then add in the egg-Parmesan mix to it. (DO NOT add this mix while the pasta is on the stove as this will scramble the eggs. This way, the eggs cook enough in the heat of the pasta and form a nice smooth sauce with the Parmesan.)