Potato salad with asparagus

Ingredients for 4 servings:
600 g of potatoes (can take an ordinary potatoes, not just purple)
1 bunch asparagus
100 g sour cream (can replace a sour cream with mayonnaise)
a couple of green onions
1 tbsp lemon juice
1 tsp grated lemon zest
Salt and pepper
1 clove of garlic
1 tsp mild grainy mustard


Boil potatoes in their skins in lightly salted water until tender, cover with cold water. Clean it and cut into fairly large pieces.
Prepare a sauce of sour cream, 1 garlic clove, pass through a garlic press, mustard, lemon juice, salt, pepper, grated lemon zest and chopped chives.
Douse the potatoes with half the sauce.
Clear asparagus from the rough skin on the lower parts of stems. Boil in salted water until tender. Put in ice water to keep the bright color of asparagus.
Mix the potatoes and cut asparagus in half, put on a la carte dishes. Serve with remaining sauce and fresh bread.

source