Cook the asparagus in boiling water for 1-2 minutes, or until just tender. Rinse under cold
water to cool.
Combine the asparagus with the watercress, red onion and orange segments on a serving
Combine the orange juice, orange zest, sugar, red wine vinegar and poppy seeds in a cup. Whisk
in the oil with a fork until combined and drizzle over the salad. Crumble the goat's cheese over
the salad and season to taste.