Asparagus and New Potato Salad

Note from Cheri: Asparagus mixes well with new potatoes in this unique, low fat summer salad recipe. Asparagus Tip: When buying asparagus, look for firm, bright green spears with tightly closed tips.

1 lb. fresh asparagus 1 lb. small new potatoes 1/2 C diced red onion 3 hard boiled eggs, sliced 1/3 C white wine vinegar 1/3 C water 2 teaspoons Dijon mustard 1 teaspoon chopped fresh dill 1/2 teaspoon black pepper salt to taste

Serves 4 Snap off tough ends of asparagus and steam until crisp-tender - about 5 minutes. Drain and cool completely, cut into 2-inch pieces and set aside. Wash potatoes and steam until tender, about 15 minutes. Drain cool completely. Mix asparagus, potatoes, sliced hard-boiled eggs and diced onion together. In separate bowl mix remaining ingredients. Pour dressing over vegetable mixture and combine well (use less dressing if you don't need all of it). Cover and refrigerate for at least a couple of hours. Serve chilled on lettuce lined plates.