Spring Asparagus and Potato Salad

Rinse potatoes and place in a large pot. Cover with lightly salted cold water. Bring to boiling and cook until knife-tender. Using a slotted spoon, remove potatoes to a plate; reserve cooking water.

Return water to boiling. Meanwhile, chop asparagus into 1-inch pieces. Keep the tips separate. Fill a large bowl with ice water.

Place asparagus (except the tips) into boiling water. Cook 1 minute, then add the tips. Cook 1 minute more. Remove asparagus from boiling water and immediately plunge into ice water. Drain and set aside.

For dressing, in a large bowl whisk together oil, vinegar, cayenne, and salt and pepper to taste. Quarter the potatoes; add them to the dressing. Stir gently to coat. Add the asparagus, onion, roasted pepper, chives, basil and parsley. Season to taste with salt and pepper; add more vinegar, if needed. Serve warm or at room temperature.