Cover the potatoes with cold water and boil for 15 minutes over high heat or until just tender when tested with a skewer. Set aside to cool slightly.
Meanwhile, blanch the asparagus spears in boiling water then plunge into iced water. Drain and set aside.
To make the dressing, combine the mayonnaise, lemon juice, green onions and salt and pepper in a small bowl.
To serve, arrange the potato and asparagus on a serving platter and sprinkle with parsley. Serve with the mayonnaise dressing.
Serving size: 6
Recipe courtesy of taste.com.au