In a pan, heat some oil and add garlic cloves. Please note that the garlic should not be chopped. We just want to induce the flavor of garlic in the oil. So, after two minutes, remove the garlic cloves from the oil.
Add mushroom and spinach to the pan and saute for a while. Then, add the tomatoes. Once it's cooked, keep it aside.
Boil the pasta with some salt.
In the same pan, heat butter and then, add the chilly powder, oregano, salt and pepper.
Next, add the flour to the pan and keep stirring to make sure that the flour does not get burnt.
Add 1 cup cheese and milk in the pan and mix them properly.
Now, add the cooked mushroom and spinach, which was kept aside, and mix all the ingredients thoroughly.
Add the boiled pasta to it and if required, add little pasta water.
Blanch the asparagus, which means boil it for sometime, until it's crispy. Strain them from hot water and drop them in a bowl with ice water.
Pre heat the oven to 375 F.
Grease the muffin pans with some oil and dust them with bread crumbs.
Using a spoon, fill the muffin molds with the mixture and add some cheese over it. Then, add asparagus on the top of it and finally, cover them with bread crumbs.
Drizzle some oil and bake it for 18 to 20 minutes.
Let it cool for 5 minutes. Then, remove them very carefully from the mold.
Serve it hot and enjoy every bite :)