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Place potatoes in a large pot and add enough cool water to cover the potatoes by 2 inches. Bring to a boil over high heat and cook for 12 – 15 minutes, or until the potatoes can be pierced by tip of a sharp paring knife easily.
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Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, dill, Dijon mustard, and garlic. Season to taste with salt and pepper, then set aside until ready to use.
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Carefully transfer the potatoes to a bowl with a slotted spoon. Then, add the asparagus to the boiling water and turn off the heat. Let sit for 5 minutes.
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Drain the asparagus, then plunge it into a bowl of ice water to stop the cooking process. Let the veggies cool for 5-10 minutes, until the potatoes can easily be handled, then slice the asparagus into bite size pieces and quarter the potatoes.
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Add the asparagus, potatoes, and red onion to a large bowl. Pour in the vinaigrette and toss gently with a rubber spatula. May serve warm or chill for 30 minutes before serving.
