Ingredients:

How to make it:
Cook spaghetti al dente with little salt. Wash in cold water. Drain the water completely. Set aside.
Cut asparagus into 1 inch pieces. Heat 1 tbsp oil in a pan, add the asparagus and saute on high flame. Add a dash of salt. Cook until it softens. Let it cool. Grind half of the asparagus with spinach and garlic cloves into a paste. Heat oil in a pan, add onions and fry until light brown. Add the ground paste and cook until raw smell goes. Add seasoning, red chilli flakes and the remaining asparagus. Add little salt. Add the cooked spaghetti. Mix well. Add monetary jack cheese and mozzarella cheese and fold it well. Serve hot with Parmesan cheese sprinkled on top.