Potato Salad with Asparagus

Ingredients

• 0.3 pound asparagus spears fresh ( 5 spears)
• 2  bibb lettuce leaves 
• 0.5 teaspoon dijon mustard 
• 1 tablespoon green onions sliced
• 1 Dash ground pepper white
• 1 teaspoon olive oil 
• 6 ounces round potatoes red
• 1 Dash salt 
• 2 tablespoons citrus champagne vinegar 

Equipment

• knife
• peeler

Directions

1. Wash potatoes. Cook in boiling water to cover 20 to 25 minutes or until tender; drain and cool slightly.
2. Cut each potato into 6 wedges. Set aside.
3. Snap off tough ends of asparagus.
4. Remove scales from spears with a knife or vegetable peeler, if desired.
5. Cut asparagus into 1-inch pieces. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender. Rinse with cold water.
6. Combine potato wedges, asparagus, and green onions in a shallow dish.
7. Combine vinegar and next 4 ingredients; pour over potato mixture, and toss gently. Cover and chill at least 1 hour, stirring occasionally. Spoon potato mixture evenly onto 2 lettuce-lined salad plates.