German-Inspired Warm Potato Salad with Asparagus

0 Add the potatoes to a large stock pot. Cover with water, add a pinch of salt and place over high heat. Bring to a boil, lower to medium-high heat and cook the potatoes until barely fork-tender, around 18 minutes. Add the asparagus and cook until slightly tender, around 2 minutes.
1 Meanwhile, in a large mixing bowl, combine the garlic, olive oil, mustard, vinegar, and honey (if using). Season with salt and pepper to taste and whisk to combine.
2 Drain the hot potatoes and cut them in half or bite-sized pieces. Add them to the vinaigrette along with the asparagus and onions. Gently toss to coat, taste for seasoning and adjust with salt and pepper as desired.
3 Transfer to a serving platter, garnish with chopped parsley and serve warm or at room temperature.