Boil potatoes until fork tender in salted water. Remove the potatoes from the pot with a slotted spoon and add the asparagus to the water, cooking for 5 minutes. Drain and set aside. Combine the wine vinegar and olive oil, seasoning with salt and pepper. Arrange potatoes and asparagus on a platter and pour the dressing over the vegetables, lightly tossing to coat the potatoes and asparagus completely. Arrange the boiled eggs around the platter and drizzle the entire salad with balsamic vinegar. Garnish with chopped chives and parsley or chervil. Serve cold or at room temperature.