Boil potatoes and allow them to cool down. Prepare asparagus and cut into pieces. Bring salted water to the boil, add sugar and asparagus. Boil asapragus until tender (about 8 minutes). Refresh with cold water and let them drain.
Peel eggs and quarter them. Cut radishes into fine slices. Wash salad leaves and let them drain. Peel potatoes, cut into small cubes and fry them crispy. Spice with salt and pepper.
Mix a marinade with vinegar, mustard, salt, pepper, oil and some asparagus stock.
Cover 4 plates with salad leaves. Mix all ingredients carefully, except eggs, and spread all upon the salad leaves. Garnish with eggs and caviar.