1. Heat the olive oil and add the onion, garlic, mushrooms, spinach, peppers, and sliced asparagus and Sauté until soft and the water has evaporated.
2. Pour in Crackd The No-Egg Egg and the pimenton. Scramble for 5-7 minutes on a medium heat until almost set.
3. Mix in the vegan double cream, then the coriander, salt and pepper.
4. Warm through and serve on toasted Spanish or any rustic bread.