Warm Asparagus Potato Salad with Bacon

2 lbs yellow or red potatoes
1/2 bunch asparagus, trimmed (about 1 lb)
4 slices bacon, cut into 1 inch pieces
1 large shallot, sliced
2-3 tablespoons cider vinegar
1 heaping tablespoon Dijon mustard
1/2 teaspoon maple syrup
Salt and pepper
Fresh parsley, chopped

1. Boil the potatoes in salted water until barely tender. Toss in the asparagus a couple minutes before the potatoes are tender, but not mushy. Drain in a colander.
2. While potatoes are boiling, cook the bacon in a heavy skillet until crispy. Remove bacon from pan and drain on paper towel. Add the shallot to the pan and saute until softened, about 2 minutes.
3. Scrape the shallots and oil into a large bowl. If it seems like there is too much fat, depending on how fatty your bacon was, leave some fat in the pan. Cut the potatoes into bite size chunks and add to the bowl along with the asparagus and cooked bacon.
4. Whisk the vinegar, mustard, and maple syrup together in a small bowl and drizzle over the salad. Season generously with salt and pepper and add some fresh chopped parsley. Toss to coat everything. Taste and adjust the vinegar and salt, as needed. It should have a nice zingy flavor. Serve immediately while still warm. Can also be served at room temperature.