Cook asparagus in a small amount of boiling water for about 10 minutes or until tender; drain.
Meanwhile, soften yeast in the 2 tablespoons warm water.
In a blender container or regular-size food processor bowl, blend or process potato water, butter or margarine, sugar, salt, and drained asparagus. Add softened yeast and eggs; blend or process until combined. Add 2 cups of the flour; blend or process until combined. Transfer mixture to a bowl. Stir in as much of the remaining flour as you can.
Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that's smooth and elastic (5 to 8 minutes total). Return the dough to the bowl; grease top. Cover and refrigerate for 2 to 24 hours.
Form dough into 1-1/2-inch balls. Place in greased muffin cups. Cover and let rise in a warm place until doubled (45 to 60 minutes).
Bake in a 400 degree F oven for 14 to 16 minutes or until golden brown. Serve warm. Makes 24 rolls.
Potato water is the liquid used to boil potatoes in before mashing.
To prepare the asparagus, wash and scrape off the scales, if you like. Break off the woody bases at the place where the spears snap easily.