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1
Bring a large pot of salted water to a boil.
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2
Fill a bowl with ice water.
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3
Add the asparagus to the boiling water and cook until crisp-tender, 2 to 3 minutes.
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4
Using tongs, transfer the asparagus to the ice water to cool.
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5
Drain and pat dry.
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6
Add the potatoes to the boiling water and cook over moderate heat until tender, about 30 minutes.
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7
Drain and let cool slightly.
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8
Meanwhile, in a mini food processor, pulse the coriander seeds until coarsely ground.
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9
Add the tarragon, parsley and chives and process until finely chopped.
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10
Add the Riesling, vinegar and mustard and process until smooth.
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11
With the machine on, add the olive oil in a steady stream and process until emulsified.
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12
Season with salt and pepper.
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13
Peel and thickly slice the potatoes and transfer them to a bowl.
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14
Add 1/4 cup of the dressing, season with salt and pepper and toss gently.
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15
Arrange the asparagus on 6 plates and drizzle with some of the dressing.
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16
Mound the potatoes on top, drizzle with the remaining dressing and serve.
