Antipasto Niçoise

Name: Antipasto Niçoise
Ingredients: 1 bunch asparagus, trimmed; ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 1½ lb. baby red potatoes, scrubbed; 4 large eggs; Zest and juice of 1 lemon; ½ cup thinly sliced hot cherry peppers or peperoncini, plus 2 Tbsp. brine; 1 tsp. pure maple syrup; 2 Tbsp. extra-virgin olive oil, plus more for drizzling; Freshly ground pepper; 1 8-oz. jar marinated grilled artichoke hearts, drained; 3 oz. Parmesan, thinly sliced, broken into shards; 6–7 oz. tuna fillets in oil (2 cans or 1 jar), drained; Flaky sea salt; Lemon wedges (for serving)