1 lb. sm. red potatoes, halved or quartered
1 lb. asparagus, soaked
1 tbsp. Dijon mustard
1 tbsp. fresh lemon juice
1/4 c. olive oil
2 tbsp. minced fresh chives
Salt & pepper to taste

Cook potatoes in boiling water until tender. Cook asparagus in boiling salted water until crisp-tender, about 8 minutes. Cool potatoes slightly; refresh asparagus under cold water. Cut vegetables into bite-size pieces, toss in large bowl.

Combine mustard, lemon juice in bowl, whisk in oil. Pour over vegetables. Toss with chives, salt and pepper. Serve warm or at room temperature. May be doubled or tripled. Oil may be reduced to control fat intake.