Anniversary Asparagus Potato Salad

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1 lime

2 tablespoons Champagne vinegar

2 garlic clove, lightly crushed with the side of a knife blade and quartered

1 shallot, quartered

1/4 cup sweet and sour sauce

1/4 cup sweet and sour sauce 

1 tablespoon honey

3/4 cup coconut milk

Kosher salt and freshly ground black pepper

4 pounds fingerling potatoes, boiled until tender and cooled

1 pound asparagus, cut on the diagonal into 1/2- inch slices, blanched for 2 to 3 minutes in salted water, and allowed to cool

1 medium to large red onion, diced

1/4 cup chopped fresh cilantro leaves (about 1-ounce by weight, approximately 4 to 6 sprigs), plus about 6 sprigs for garnish