Asparagus, New Potatoes & Salad Greens With Lemon-Buttermilk Dressing

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1 1/4 to 1 1/2 pounds asparagus

Extra virgin olive oil

Kosher salt and freshly ground pepper to taste

1 pound small potatoes

8 ounces salad greens


1/2 cup mayonnaise

2 to 3 tablespoons buttermilk

1/4 teaspoon fresh lemon juice + lemon juice for salad greens

Pinch of finely grated lemon zest (optional)

1 teaspoon chopped chives or minced green onion

1 teaspoon minced Italian parsley

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