Instructions: For the dressing: Combine the 2 peppers and the onion with 1 cup water in a saucepan and place it over high heat. Bring it to a boil, cover, and lower the heat to medium low. Simmer until the peppers are quite soft, about 15 minutes.

Transfer the pepper-onion mixture to a blender or food processor, and puree until smooth. Add the vinegar, salt and pepper and turn on the motor. With the machine running, slowly drizzle in the olive oil until it is incorporated and emulsified. Set the dressing aside.

Bring enough water to cover the potatoes to a boil over high heat Add the potatoes, and bring water back to a boil. Reduce the heat to medium. Simmer until the potatoes are just tender, about 8 to 10 minutes. Drain and spread the potatoes on a platter to cool.

Prepare a bowl of ice water that will hold all the asparagus at once.

Bring another pot of water to a boil, drop in the asparagus, and blanch it for 30 seconds, or until it is bright green. Immediately drain and plunge it into the ice water to arrest the cooking. Drain at once and spread the asparagus on a platter to cool.

Just before serving, combine the potatoes, asparagus, green onions and parsley in a bowl or platter. Pour the dressing over the salad and toss until it is uniformly mixed. Taste and correct the seasoning and toss until well blended.

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