Peel the potatoes and cut them into wedges.

Boil in salted water until you can easily run a fork through them.

Drain and set aside.

Trim the asparagus bottoms and cut into pieces.

Boil in salted water for approx. 6 minutes until *al dente*, then drain and let drip dry.

Zest both limes and juice one of them.*

Whisk together the mayonnaise, 2 tablespoons lime juice, and zest.

Season to taste with salt, pepper, and sugar.

Add more lime juice, salt, and/or sugar to your preference.

Gently mix the mayonnaise with the potatoes, asparagus, and 3/4 cup of the chopped scallions in a large serving bowl or platter.

Cover with plastic cling film and refrigerate for 30 minutes to allow the flavors to meld.

Just before serving, taste the asparagus and potato salad again to adjust the seasoning.

Peel and slice the eggs and arrange them on top.

Sprinkle the remaining scallions on top and serve.