Asparagus & Potato Salad

Ingredients:

• 2 pounds thin asparagus
• 1 pound medium Yukon Gold potatoes, scrubbed and unpeeled
• 1 teaspoon coriander seeds, crushed
• 1/4 cup tarragon leaves
• 1/4 cup flatleaf parsley leaves
• 2 tablespoons chives, snipped
• 1/4 cup Riesling
• 1 1/2 tablespoons white wine vinegar
• 1 teaspoon dijon mustard
• 1/2 cup + 1 tablespoon extra-virgin olive oil
• salt and ground pepper

Instructions:

Bring a large pot of salted water to a boil and prepare a second large bowl with ice water. Boil the asparagus for 2 to 3 minutes until crisp-tender, then plunge into the ice water with tongs. Drain and pat dry. Add the potatoes to the boiling water and cook over moderate heat until tender, roughly 30 minutes. Drain and let cool slightly.

With a blender or small food processor, pulse the coriander seeds into coarsely ground. Add the tarragon, parsley and chives and process until finely chopped. Add the wine, vinegar and mustard and process until smooth. While continuing to run the machine, add the olive oil in a steady stream until emulsified. Season with salt and pepper. Peel and thickly slice the potatoes and transfer them to a bowl. Add 1/4 cup of the dressing, season with salt and pepper and toss gently. Arrange the asparagus and drizzle with some of the dressing. Mound the potatoes on top and drizzle with the remaining dressing, then serve.