1 lb asparagus, cut in 1 inch pieces
1 bunch pea shoots, sliced thin
3 Tbls olive oil
1 Tbls seasoned rice vinegar
1/2 c goat cheese
1 Meyer lemon
1 orange (Cara Cara for unique flavor and color)
3 stalks of thinly sliced spring onion
Salt and pepper to taste

Sautee asparagus and onions in 2 tablespoons of the oil for 3 to 4 minutes until they are bright green but  still firm. Let asparagus and onions cool to room temperature and toss into a salad bowl with the pea shoots. Grate the peel from both the lemon and orange into the salad bowl. Finish peeling and slice the orange into the salad bowl. Squeeze half the lemon into the salad. Mix in the last tablespoon of olive oil and the rice vinegar. Toss all well and garnish with crumbled goat cheese. Season to taste with saltand pepper.