Instructions: Simmer potatoes in salted water until tender, 15 to 25 minutes. Drain.

Blanch asparagus and peas separately in salted boiling water until bright green, 30 seconds to 1 minute. Cool in ice water; drain. Cut asparagus into 1
1/2-inch lengths. If potatoes are large, cut in half. Place potatoes, asparagus, peas and chives in a bowl. Combine lemon juice, 2 teaspoons salt, and pepper in a bowl. Gradually whisk in chive oil. Drizzle over salad.

Use a
vegetable peeler to shave parmesan over the salad; toss gentlyby hand.

Serve
at room temperature.

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