Bring two pots with water to a boil. Salt both. In one pot add the baby potatoes and boild for 20 minutes.

In the meantime, generously peel the white asparagus, about 2 times around the stalk. Chop about 2 cm off the ends of both, green and white asparagus.

In the empty pot add the butter and sugar and the white asparagus. Let this boil for about 5-10 minutes, depending on how thick the stalks are. Then add in the green aspargus and cook for another 5 minutes. The total cooking time of the white asparagus is between 10 and 15 minutes.

Once the potatoes are done cooking, let them cool a little bit. Then half them or cut them into three pieces. Add them into a bowl. Finely grate or chop the radishes and add aswell.

When the asparagus is done cooking, also cut it into about 2-3 cm sized pieces and add them aswell. Sprinkle with sea salt and cracked black pepper.

In a bowl combine the parsley, olive oil and lemon juice. Add it to the other vegetables and mix through.

Serve and enjoy!