Potato Salad With Artichokes And Asparagus

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8 ounces asparagus, ends trimmed, spears cut into 1-inch pieces

2 pounds red thin-skinned potatoes, cut into 3/4-inch-thick chunks

2 strips thick-cut bacon, chopped

2/3 cup chopped shallots

2 teaspoons finely chopped fresh rosemary

5 tablespoons olive oil

1 1/2 tablespoons red wine vinegar

2 tablespoons plain yogurt

1 1/2 tablespoons coarse-grain mustard

Salt and pepper

1 can (14 oz.) artichoke hearts, drained and cut into quarters

2 tablespoons capers, drained

Rosemary sprigs (optional)

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