In a medium sauce pot, add potatoes and salt. Fill the pot with enough water to cover the potatoes. Over medium-high heat, bring potatoes to a boil, then lower heat to a slow boil. Cook for 15 minutes, until potatoes are tender and can easily insert a sharp knife or fork into the potatoes. Avoid over cooking the potatoes as they will break apart. Once the potatoes are cooked, drain, gently toss with parsley and set aside.
During the last 5 minutes of cooking the potatoes, place the asparagus on a large plate, drizzle with about 2 tablespoon of water and lay a paper towel over them. Cook them for 3-4 minutes, it depends on the size of the spears, smaller may take 2-3 and larger 4-5 minutes. They should be tender and slightly crunchy. Remove asparagus from the microwave and add butter, salt and pepper. Cut into 2-3 inch lengths. Set aside.
Arrange the potatoes and asparagus on a plate, top with lemon zest with some lemon juice, scallions if desired, additional parsley, basil or dill. Sprinkle with salt and pepper.
Serve warm with grilled meats, fish or chicken.
