Spring Asparagus Salad

2 lbs. asparagus, trimmed
4 cups olive oil, divided
2 cups cubed white potato
3 crushed garlic cloves
1 Tbsp. dried thyme
1 tsp. black peppercorns
3 meyer lemons
1 tsp. champagne vinegar
1 tsp. white balsamic vinegar
1/2 tsp. rosemary
3 minced shallots
1 Tbsp. honey
1 cup crumbled Ricotta Salata
Salt and Pepper

For the asparagus:
Place the asparagus in salted boiling water for 5 minutes, them immediately drain, rinse under cold water, and chill.  Slice into 1 inch pieces and reserve.

For the potatoes:
Heat 3 cups of the olive oil, the garlic cloves, thyme, and peppercorns in a large pot to a simmer.  Add the potatoes and cook for 10 minutes.  Then, discard the herbs and oil and chill the cooked potatoes.

For the dressing:
Juice the 3 lemons, and then add the vinegars, rosemary, shallots, and honey, and whisk to combine.

To serve:
In a large salad bowl, lightly toss the asparagus and potatoes with the lemon vinaigrette.  Then, sprinkle the salad with the ricotta salata and serve.  May be made ahead and refrigerated.