1. Blanch the spinach for 2 minute and put to one side. Slice the onions and place the olive oil and onions in a pan on a medium heat for 2 minutes or until softened. Add the asparagus and cook for a further 3 minutes.
2. Add the Mhamsa (pasta) to the onions and cover it with hot water. Cook and stir well until nearly all of the stock has been absorbed, then slowly add the remaining water. Repeat the process until the Mhamsa is cooked (about 20 minutes).
3. To finish add 40g of butter, half of the cream, half the parmesan and stir well until the Mhamsa is well coated. Add the rest of the butter, whipped cream and carefully stir in the spinach with and asparagus.
4. Add salt and pepper to taste.
Presentation:
Place on a plate and add the remaining parmesan and chopped parsley on top. Enjoy!