4 small red potatoes, cut into 1/4-inch wedges
1 pound fresh asparagus, trimmed
1 tablespoon dijon mustard
1 tablespoon lemon juice
1/4 cup olive oil
2 tablespoons minced chives
1/8 teaspoon salt
dash pepper
      

-Place potatoes in a large saucepan; cover with water. Bring to a boil; cook for 6-7 
 mins or until tender.
-Meanwhile, in a large skillet, bring 1/2 in. of water to boil. Add the asparagus;
 cover and boil for 3 mins. Drain and immediately place the asparagus in ice water.
 Drain and pat dry. Cut into 1 inch pieces.
-Drain potatoes and place in a large bowl; add asparagus. In a small bowl, combine
 the mustard and lemon juice; whisk in oil until combined. Add chives, salt and pepper.
 Pour over vegetables and toss to coat. Serve warm or at room temperature.

 (S&D March/April 2008, p. 59)