Early Potatoes with Radishes and Asparagus
Rinse the potatoes and cook for about 25 minutes in boiling salted water.
Peel the bottom third of the asparagus, cut off the woody ends and cook the stems in boiling water with a pinch of salt and sugar for about 15 minutes. Rinse with cold water, drain and cut into 3 cm (approximately 1-inch) long pieces. Rinse radishes, trim and cut into slices. Heat the oil in a pan and briefly fry the drained potatoes and the asparagus. Mix with radishes, parsley and lemon juice, arrange in a bowl and serve sprinkled with freshly grated Parmesan.