Asparagus with citrus dressing

1 bunch of asparagus (ends trimmed)
cherry or grape tomatoes (I'm not a huge tomato fan so I don't add too many. You can add as many as you would like)
1 Tablespoon extra-virgin olive oil
salt and pepper
1 Tablespoon lemon juice
1 Tablespoon orange juice
1 Tablespoon honey
1/2 teaspoon dijon mustard
1 bunch of watercress (remove stems)

Toss asparagus and tomatoes with olive oil and then sprinkle with salt and pepper. Spread out on a baking sheet and bake at 450 degrees for about 15 minutes or until asparagus is tender and tomatoes are slightly crinkled. Mix lemon juice, orange juice, honey, mustard, and a pinch of salt in a bowl and divide the dressing in half. Coat the watercress with half of the dressing and spread out on a plate. Add the asparagus and tomatoes on top of the watercress and then drizzle the rest of the dressing on top of the vegetables.