1 bunch asparagus, trimmed
1 tablespoon olive oil
1 1/2 pounds small red potatoes, halved
2 tablespoons chives, chopped
2 teaspoons fresh tarragon, chopped
1 teaspoon Dijon mustard
1 tablespoon champagne vinegar
1 tablespoon extra-virgin olive oil
Sea salt and black pepper to taste
- In a small bowl, whisk together Dijon, olive oil, vinegar, salt and pepper. Set dressing aside.
- Heat a grill to medium-low. Toss the asparagus spears in olive oil and sprinkle with salt. Grill until slightly charred. Turn and continue grilling until tender and grill marked on the other side. Remove from grill, let cool, and cut into 1 inch pieces. Place in a large bowl.
- Bring a large pot of salted water to a boil. Add potatoes and cook until just tender, 15 to 20 minutes; drain well and let cool. Cut potatoes into chunks and add to the asparagus along with the chives and tarragon. Add dressing and toss to combine. Taste and add additional salt and vinegar if needed. Transfer to a platter and serve at room temperature.