Asparagus & New Potatoes with Creamy Za'atar Dressing

Place potatoes in a medium saucepan and cover with 1 inch of cold water. Bring to a boil. Add 1 teaspoon salt to the boiling water. Reduce heat to medium and cook until the potatoes are tender when gently pierced with a knife, 12 to 14 minutes. Drain. Spread the potatoes out on a baking sheet and let cool for about 15 minutes. Halve or quarter them and transfer to a large bowl.

Meanwhile, place a large bowl of ice water next to the stove. Bring a large skillet of water to a boil. Add asparagus and cook until just tender, about 1 minute. Transfer the asparagus with tongs to the ice bath for 1 minute, then transfer to a clean kitchen towel to wick away some of the water. Cut the asparagus into 2-inch pieces and add to the bowl with the potatoes.

Combine yogurt, shallots, za'atar, lemon zest, lemon juice, vinegar and the remaining 1/2 teaspoon salt in a small bowl. Add the dressing to the asparagus and potatoes; toss well to coat. Add pickle, dill and pepper and toss again.