Sauté onions in olive oil, until tender but not browned. Add the diced garlic, the tender ends of some asparagus, the portobello mushrooms and the chilies and let sauté on medium low heat for about 5 minutes. I like to use a wok for sautéing my veggies, because you can toss your pasta right in with room to spare. In a separate pot, add your angel hair to boiling salted water... keep an eye on it because it doesn't take long to cook! At the same time, add your fresh tomatoes to the sautéing veggies, and turn up to medium heat. As soon as the noodles are tender, strain and toss into the veggie mixture. Salt and pepper to taste, and garnish with vegan parmesan and/ or fresh herbs like basil, cilantro or parsley.