Cook the spaghetti according to the instructions on the package.
Wash the fennel and Remove the tough core from the fennel. Then cut it into thin stripes. Cut the asparagus into pieces (about 1.5 inches long).
In a large pan, heat the olive oil and pan-fry the asparagus for about 5 minutes. Then add the red onion. Sauté for a minute and then add the fennel. After three minutes add the garlic and deglaze with orange juice.
Add the curry, the red pepper flakes and cook for about 2 minutes. Season with salt and black pepper.
Cut the strawberries into quarters and add them to the vegetables. Stir in the spaghetti.