1. Snap off and discard woody bases from asparagus. Cook asparagus spears, covered, in a small amount of boiling water for 4 to 6 minutes or until crisp-tender. Drain; set aside.
2. Meanwhile, in a small bowl stir together cream cheese, chutney, green onion, and curry powder. Spread about 1 tablespoon of the cream cheese mixture over each beef slice. Roll up each beef slice, starting from the short side; cut each beef pinwheel in half.
3. Divide spinach among 4 plates. Arrange asparagus spears atop spinach. Stir together the lemon juice and olive oil; drizzle over spinach and asparagus. Arrange 4 of the beef pinwheels on each plate; sprinkle with the peanuts.