Early Potatoes with Radishes and Asparagus

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.