Asparagus And Potato Salad With Riesling-Tarragon Vinaigrette

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2 pounds thin asparagus

1 pound medium Yukon Gold potatoes, scrubbed but not peeled

1 teaspoon coriander seeds, crushed

1/4 cup tarragon leaves

1/4 cup flat-leaf parsley leaves

2 tablespoons snipped chives

1/4 cup Riesling or other off-dry white wine

1 1/2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1/2 cup plus 1 tablespoon extra-virgin olive oil

Salt and freshly ground pepper

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