Marinate the fish with the olive oil, lemon juice, salt and pepper for 5 minutes. Arrange on a baking tray and bake in a preheated oven at 180°C for 8 minutes.
Sauté the chopped onion with the butter until sweetened, but without browning. Add the vinegar and reduce heat, then add the MAGGI Less Salt Chicken Stock and cream; bring to boil, then add the purslane leaves and simmer for a maximum of 10 seconds. Take out from heat; blend with a hand blender and strain.
Cook the pasta in boiling water. At the same time, dip the asparagus in hot water and then refresh with running cold water.
Arrange the fish with the pasta and asparagus on a serving plate, and top with the purslane sauce.