peel the aspargus and remove the lowest ~1cm. Put peelings and endpieces in a pot with brth and cook 10-15mins
strain the aspargus broth and keep it
in a large pan or a pot roast gently the onion and garlic
add the cut aspargus and cook for ~5mins
add the flour and roast for 1-2mins
add the aspargus broth from step one. This will probably not be enough liquid, so add plant based milk accordingly. Final result should be a smooth sauce (also recheck after adding the spinach)
add the cut spinach
add the seasonings to your liking, let cook for ~10mins
cook the noodles according to package instructions in salt water
noodles -> plate, sauce -> noodles, everything -> stomach ;)