Trim The Asparagus. Remove the woody ends of the asparagus by holding each spear at the top and bottom and gently bending until it naturally snaps. (It will snap right above the woody end.) If you’re in a rush, trim off any thick, discolored, or woody-looking ends with a knife (though we recommend the snapping method). Cut the trimmed asparagus into 2-inch pieces.

Roast Asparagus. Spread the cut asparagus out in a single layer on a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Stir with your hands to coat the asparagus evenly. Roast just until the thickest end of the asparagus can be easily pierced with a fork. This will take 7-9 minutes for thin spears, and 9-12 minutes for thicker spears. Set the asparagus aside to cool slightly.

Mix Up The Dressing. While the asparagus cooks, make the dressing. In a small bowl or jar, combine balsamic vinegar, honey or agave, olive oil, dijon mustard, salt, and pepper. Whisk until well blended. (You’ll have more dressing than you may need! Dressing will keep up to 1 week in the fridge, so you can make in advance, if needed.)

Assemble The Salad. In a large bowl, combine spring mix, roasted asparagus, candied pecans, dried cranberries, and cheese. Drizzle with 3-4 Tablespoons of dressing, and toss to combine, adding more dressing, as desired. (For prettier presentation, you can toss the spring mix with dressing, then plate each portion and garnish each serving with the asparagus, pecans, cranberries, and cheese.)