In a small bowl mix the olive oil, lime juice, saffron, cumin, cayenne pepper, thyme, half amount of parsley and cranberries, season; place this covered mix into the fridge.
Cook the asparagus in salted boiling water; wait until they are cooked (asparagus need to be a little crunchy). Remove asparagus from fire and cool them under cold running water in order to stop the cooking process; drain.
Cook fussilli pasta in salted (one teaspoon) boiling water. When water starts to boil add pasta and remove when it becomes cooked al dente. Drain pasta and place it in the pan where the cranberry sauce that you refrigerated has already been heated; mix again and add asparagus and dust with parsley. Serve