Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers

After reading Animal, Vegetable, Miracle (loved it) and The Omnivore's Dilemma (good, but felt like a college text book) over the past year, I've been trying to make more of any effort to eat seasonally.  Now that Spring is here and asparagus has arrived, I've been trying some recipes that use it. 

This salad in the April Bon Appetit (what a great issue!), Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers, looked like a filling but healthy option.  It was good, and certainly looked beautiful, but if I make it again I will probably use seared ahi tuna instead of canned tuna.  Also, I over cooked my potatoes, so watch out for that.

I give it 2.5 stars but would be a good picnic option or a great side salad for a cook out.