Spring Asparagus Salad

Springtime in Michigan means fresh asparagus. I had a lovely bunch and thought about using the recipe that Meredith posted with fusilli and asparagus but pasta is on my bad list these days so I hunted around for something else. As I like to do, I've blended a couple of recipes and here is the outcome.
ingredients:

For the Dressing:

3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey or agave nectar
1 clove garlic, minced
1 tablespoon finely chopped fresh basil (I used the stuff that comes in a tube)
Salt and freshly ground black pepper, to taste

For the salad:

1/2 teaspoon salt
2 teaspoons olive oil
1 small bunch asparagus, about 15 spears, cut into 1-inch pieces
1 tablespoon fresh lemon juice
1 cup frozen peas
1 avocado, chopped
1 tomato, chopped                                                                                                                                         1/4 cup goat cheese

Several cups of mixed greens

directions:

1. In a small bowl or medium jar, combine the dressing ingredients. Whisk to combine or shake with the jar lid on tight. Set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, about 5 minutes. Stir in the peas and cook for an additional 2 minutes.

4. In a large bowl, combine salad greens, asparagus, peas, and avocado. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste and serve.