Prepare a bowl of tap water and set aside. Bring a pot of water to a boil.

(Optional) Add a few drops of oil and a pinch of salt, so the veggies will be greener after cooking.

Add bean thread noodles and stir with chopsticks to separate them. Boil until the noodles are cooked through, about 1 minute. Transfer the noodles to the bowl of water to chill. Set aside. (*see footnote 1)

Add mushrooms to the same pot of water. Cook until mushrooms turn tender, about 1 minute. Transfer to a colander to cool.

Add asparagus to the same pot of water. Cook until the asparagus is cooked but still crisp, 30 seconds to 1 minute (you might need longer time if the asparagus is bigger). Transfer to a colander to cool.

Heat oil in a nonstick skillet over medium high heat until warm. Add egg. Stir and cook until egg is just cooked through. Transfer to a plate to cool.

Transfer the bean thread noodles to a colander to drain.

Combine asparagus, mushroom, bean thread noodles, and egg in a large bowl. Sprinkle salt and drizzle with light soy sauce and sesame oil. Toss to mix well.

Serve warm or cold.