In a saucepan, cook asparagus pieces, covered, in a small amount of boiling salted water for about 7 minutes or until crisp-tender. Drain and cool.
In a large bowl, combine asparagus, ham, mandarin orange sections, pineapple chunks, apple, celery, and onion. Stir curry powder into sour cream. Stir into ham mixture. Chill up to 2 hours, if you like.
Line a salad bowl with lettuce leaves. Spoon in asparagus mixture. Garnish with crisp-cooked asparagus spears. Makes 4 servings.
To prepare the asparagus, wash and scrape off the scales, if you like. Break off the woody bases.