Asparagus and New Potato Salad

1 lb. fresh asparagus
1 lb. small new potatoes
1/2 cup diced red onion
3 hard boiled eggs , sliced
1/3 cup white wine vinegar
1/3 cup water
2 teaspoons Dijon mustard
1 teaspoon chopped fresh dill
1/2 teaspoon black pepper
salt to taste

Snap off tough ends of asparagus and steam until crisp-tender - about 5 minutes. Drain and cool completely, cut into 2-inch pieces and set aside. Wash potatoes and steam until tender, about 15 minutes. Drain cool completely. Mix asparagus, potatoes, sliced hard-boiled eggs and diced onion together. In separate bowl mix remaining ingredients. Pour dressing over vegetable mixture and combine well (use less dressing if you don't need all of it). Cover and refrigerate for at least a couple of hours. Serve chilled on lettuce lined plates.

Serves 4