Peel and finely chop the ginger. Wash asparagus, cut off woody ends. Use an asparagus peeler to cut or slice the stalks lengthwise into thin slices. Wash and clean spring onions and cut into rings. Peel onion and chop finely.
Put glass noodles in a bowl, pour boiling water over them and let them stand for about 10 minutes. Blanch asparagus strips in boiling salted water for 1-2 minutes, drain and rinse under cold water. Wash the coriander, shake dry and chop the upper 1/3 of the stems coarsely.
Heat 1 tablespoon of oil in a frying pan. Fry the minced meat for about 5 minutes until crumbly. Add ginger and onion about 2 minutes before the end of the cooking time. Dust the minced meat with Garam Masala and fry briefly. Season with salt and pepper and place in a bowl. Pour the noodles into a sieve and drain well.
Halve the lime, squeeze the juice. Mix fish sauce, lime juice, chilli and honey, fold in 3 tablespoons of oil. Season dressing with salt and pepper. Add dressing, asparagus and minced meat to the glass noodles and mix well. Fold in coriander and spring onions and season again. Keep salad cold until serving.