1 lb. red potatoes
1 lb fresh asparagus
1 lb frozen green peas (or fresh)
1 small red pepper, cut in strips
3/4 cup heavy cream
1/2 cup mayonaise
1 small red onion, minced
2 Tbsp. lemon juice
1 Tblsp. dijon style mustard
1 small clove garlic, crushed
1/4 cup parsley, minced
1/3 cup fresh dill
Quarter potatoes, cook in salted water until tender, put in large bowl, keep warm. Cook asparagus, pepper and peas, just until tender, drain, add to potatoes.
In sauce pan, combine: cream, mayonaise, lemon juice, mustard, onion, garlic, 3/4 tsp salt, 1/2 tsp pepper and cook, stirring until boiling.
Stir in parsley and dill. Pour over vegetables. Toss well. Serve over lettuce.
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