For the dressing:
Peel & chop the asparagus. Fry with olive oil for 10 minutes until tender but crisp. Season with salt & pepper. Set aside and let cool.
Cut radish in slices and plate with the baby spinach.
For the dressing mix the olive oil, lemon juice, mustard, honey and curcuma. Season to taste. Mix half of the raspberries, slightly squashed, into the dressing.
Add the cooled asparagus and the raspberries with the plated spinach and radish. Pour the dressing over and sprinkle the pistachios and cress on top.