2 lb. med. red potatoes, quartered
1 lb. asparagus, cut in 2-inch lengths
1 (10 oz.) pkg. frozen peas, thawed
1 sm. red pepper, cut in strips
1 sm. yellow pepper, cut in strips
3/4 c. heavy cream
1/2 c. mayonnaise
1 sm. red onion, minced
2 tbsp. lemon juice
1 tbsp. Dijon mustard
1 sm. clove garlic, crushed
1/4 c. minced parsley
1/4 c. minced fresh dill
Lettuce leaves

In boiling salted water, cook potatoes 12 minutes or until tender; drain. Place in large bowl, keep warm. In boiling water, cook asparagus, peas, and peppers 2 minutes, or until just tender; drain. Add to bowl containing potatoes and cover.

In medium saucepan, combine cream, mayonnaise, onion, lemon juice, mustard, garlic, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground pepper. Cook, stirring until boiling. Stir in parsley and dill. Pour sauce over vegetables; toss well to coat evenly. Arrange lettuce on platter, and top with potato salad. 6-8 servings.