In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook for about 10-12 minutes, or until fork-tender. Drain and set aside to cool slightly.

In the same pot of boiling water, add the asparagus pieces and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again after a few minutes.

In a large mixing bowl, combine the cooled potatoes, blanched asparagus, red onion, parsley, and dill.

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper until well combined.

Pour the dressing over the potato and asparagus mixture and toss gently to coat all the ingredients evenly.

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.