Preheat oven to 200C (392F). In baking dish toss pecans with maple syrup and spread pecans in single layer. Soak and trim asparagus by breaking off any tough ends. Toss with olive oil and spread in single layer on baking dish. Slice goat cheese in 8 equal rounds. Place goat cheese slices on single layer in baking pan.
Place all three baking dishes in preheated oven. Bake pecans until toasted, goat cheese until slightly browned, and asparagus until tender when pierced with fork about 10-15 min. Pecans and goat cheese should be done in 10 min. Asparagus will take the longest to bake.
Set aside baked goat cheese and pecans. Toss warm asparagus with ROOTHAM PEACH POPPY SEED SALAD DRESSING.
Mix spring greens with red onion slices. Place asparagus on mixture of spring greens. Spoon crumbled baked goat cheese over asparagus and sprinkle salad with maple syrup glazed pecans.
NOTE: Substitute Broccoli for asparagus. Cut broccoli in bite size pieces toss with oil and bake.