Cook the spaghetti in boiling water according to the instructions on the packet.
Meanwhile, trim the asparagus spears, wash, and cut into 3-4cm lengths. Set aside.
Finely chop the sun dried tomatoes.
Heat the olive oil in a large skillet or frying pan over a medium heat. Add the chopped sun dried tomatoes and the garlic, and fry, stirring, for 1-2 minutes until fragrant. Add the asparagus and continue to cook, stirring occasionally for 5-6 minutes until the asparagus is cooked. Remove from the heat.
In a large bowl, beat together the egg and the grated parmesan.
Once the pasta is cooked, drain well, then add to the egg mixture with the asparagus and sun dried tomatoes. Toss everything together thoroughly to ensure that the spaghetti and vegetables are coated in the egg/cheese sauce.