Cook oats on the stovetop with nonfat milk and transfer to a serving bowl.
Spray a small skillet with nonstick cooking oil spray and cook asparagus until tender, about 5 minutes over medium-high heat. Remove asparagus from stovetop and set aside.
Gently crack the egg into the skillet and place a lid over the pan. Cook until egg reaches desired done ness.
Top oats with egg, asparagus, green onion and salsa.