Bring a large pot of salted water to a boil. Add the asparagus and cook until crisp-tender, 3 to 4 minutes. Drain.
Meanwhile, in a skillet, lightly toast the pine nuts over medium heat, stirring occasionally, about 5 minutes. Set aside.
In a large bowl, whisk together the lime juice, lime zest, oil, honey, and salt until smooth. Add the asparagus and toss well. Top with the goat cheese and toasted pine nuts before serving.
I loved this! Great for summer. Great citrus without the usual hollandaise heaviness.