Uncommonly Good Potato Salad

1. In a medium bowl, whisk together the first six ingredients (mayonnaise, yellow mustard, Dijon mustard, dry vermouth, onion, and garlic) until combined. Set aside.
2. Wash potatoes and cut into 1/2-inch bite-sized pieces. Place potatoes in boiling, well-salted water and cook until fork-tender, about 5 to 8 minutes. Using the lid to hold in the potatoes, pour out the cooking water. Allow potatoes to sit in pan while preparing the asparagus.
2. Place a medium stainless steel (not non-stick) over medium high-heat and allow to warm up. Meanwhile, find the piece of asparagus of greatest diameter. Holding it by its extreme ends, slowly and carefully bring your hands together, creating an arc with the spear, and continue until it snaps. Aligning the floret of your snapped spear with the others, cut the other spears so that they are all the same size (this will remove the woody stems of the asparagus without the trouble of snapping all the spears individually).
4. Drizzle the hot pan with vegetable oil to coat. Quickly add in the asparagus and cook, tossing occasionally with tongs, until it begins to char lightly. Remove pan from heat and toss with balsamic vinegar, kosher salt, and fresh pepper (Careful! There will be copious smoke). Evacuate asparagus to a plate and allow it to cool for 3 minutes or so. Transfer asparagus to a cutting board and cut into 2 inch segments.
5. Add potatoes and asparagus to the dressing and toss to coat. Check seasonings and add salt and pepper if necessary. Enjoy warm or refrigerate for up to 3 days.
Source of recipe: I like potatoes. I like to mix them with other veggies. This is the result of that. I think this recipe really allows the main ingredients to shine through without being overwhelmed by bulky dressings or other spices. Enjoy :)