Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut into 1-inch pieces. Cook asparagus, covered, in a small amount of boiling lightly salted water for 3 to 5 minutes or until crisp-tender. Drain asparagus. Rinse with cold water. Let stand in cold water until cool; drain.
Meanwhile, for dressing, in a small mixing bowl stir together poppy seed dressing, orange peel, and orange juice; set aside.
In a salad bowl combine asparagus, greens, berries, and turkey. Place on salad plates. Top with pecans. Serve with dressing. Makes 4 to 6 servings.