Peel the asparagus and cut away the woody ends. Boil the potatoes in salted water, drain and peel.
Wash the radishes and dice them finely. Mix the herbs with radishes, vinegar and olive oil and season with salt and pepper.
Heat 1 tbsp. olive oil in a pan and roast the pumpkin seeds with a little salt for about 3 minutes. Drain on kitchen paper.
Heat 2 tbsp. of oil in the pan and fry the potatoes for about 10 minutes until golden brown.
Cook the asparagus al dente. Add a little salt, sugar and lemon juice to the water.
Serve the asparagus with the potatoes and top with the vinaigrette.