Bring a large pot of salted water to a boil.

Wash 1 lb. of Potatoes.  Drop into the boiling water and simmer until they are fork tender, 10-15 minutes depending on the size.  Drain and cool in a water bath.

Boil another pot of salted water.

Trim 1 bunch of Asparagus and soak to remove any silt. Drop into the boiling water.  When it returns to a boil, immediately drain the asparagus and cool in ice water.  Drain and cut into 1″ pieces.

Dice the potatoes.

Cut 1 stem of Green Garlic into small pieces, then place in a small food processor or chopper with 3 T. lemon juice and 1 T. dijon mustard.  Puree until smooth.  Drizzle in 2-3 T. olive oil to create an emulsion.  Taste and season with salt and pepper.

Toss the asparagus and potatoes with the dressing.  Allow to sit for 10 minutes, then toss again and season with salt, pepper and additional lemon juice if needed.

Sprinkle with finely minced Green Garlic leaves.

If you like, serve with quartered, hard-boiled Eggs.