Mix olive oil, vinegar, lemon juice, orange, juice, dijon, zest, honey, salt, and pepper in a small bowl.
Move asparagus from ice bath and dry with paper towel.
Pour enough of mixture over asparagus to coat, cover, and refrigerate 6-8 hours. Reserve rest of marinade for dressing.
Toss salad with greens on your choice, topped with asparagus, orange sections, crumbles goat cheese, toasted pecans, and dressing.