Prepare the asparagus and cook in boiling salted water for 2-3 minutes. Drain, rinse with cold water and allow to drain.
Peel the mango. Cut the flesh from the stone in narrow cracks. Peel and halve onions and cut them into thin strips. Mix asparagus, mango and onions.
For the vinaigrette, clean the chilli, cut lengthwise, remove the seeds, wash and cut into very fine rings. Wash organic limes hot and dry. Cut 1 into thin slices, from the other one grate the peel finely.
Squeeze 2 limes. Mix vinegar, lime juice, lime zest and chilli. Season with salt, pepper and 1 pinch of sugar. Fold in the oil.
Mix the vinaigrette with the salad and let it stand for a short time, then season again. Serve the salad, crumble the goat's cheese over it and garnish with slices of lime.