Do you love asparagus like I do? Cause I really, really love it.  I also love that it's a harbinger of spring eating, and even though we can technically buy it at the store year-round, I try not to. Waiting until the spring for asparagus is one of the first seasonal-buying lessons I learned when I started learning to cook.  Plus, I like the fact that I can get excited about a vegetable.

It's like the beauty pageant version of broccoli. The diva of the vegetable world.  I scan the market for its stalks as if I were checking for grass shoots.  It's tall and lean and might be usable as a paintbrush, in a pinch. Plus it's awesome in salads of all kinds, especially this yummy potato salad full of herbs and lemony, light flavors.  All it needs is a quick steam and a plunge in some ice water to set the color, and you've got spring in a bowl!

P.S. We added some shredded roasted pork (with cane syrup glaze on it instead) to this potato salad for a main dish version. YUM.

springtime potato salad

• 2 1/2 pounds waxy yellow or white potatoes (I used Yukon golds), in 3/4" cubes
• 1/2 a bunch of asparagus (about 15 stalks), in 1" slices
• juice of two lemons, plus the zest of one lemon
• 1/2 cup extra-virgin olive oil
• 1/2 cup minced Italian parsley
• 1/4 cup minced fresh mint
• 2 teaspoons kosher salt
• 1/2 teaspoons ground black pepper
• 2 teaspoons red wine vinegar
• 2 or 3 shakes of the Tabasco bottle
• 2 teaspoons Creole mustard (or other grainy mustard)
• 1 bunch green onions, thinly sliced
• 1 pint cherry tomatoes, halved

1. Bring 1" of water to a boil in a pot with a steamer basket set over the water. Reduce heat to a simmer, add the potatoes to the steamer basket (in batches if necessary), and steam for about 15 minutes, until cooked through but not mushy.  Drain the potatoes on paper towel-lined plates until they stop steaming, then place in a shallow container and chill in the refrigerator while you prepare the other parts of the salad (chilling the potatoes helps them keep their shape).
2. Add the asparagus to the steamer basket and steam for about 6 minutes, until tender with a little crispness left to them.  Drain and drop in a bowl of ice water to stop the cooking and set the color. When they're cool, drain the ice water and put in the fridge to chill.
3. Combine the lemon juice, zest, olive oil, herbs, salt and pepper, vinegar, Tabasco, and mustard in a container with a tight-fitting lid. Shake vigorously to combine, then taste; add more salt and pepper, vinegar, or Tabasco if you like.
4. Add the potatoes, asparagus, and green onions to a large mixing bowl; pour the dressing over and toss very gently (hands are best for this).  Chill again if desired.  Stir in the cherry tomatoes just before serving.

makes 6 side-dish servings