Peel the potatoes and cut into chunks.

Bring a large pot of cold salted water to a boil.

Add the 1/2 teaspoon of sugar and the potatoes and boil until soft. You should e able to easily run a fork through them but they should not fall apart when pierced.

Wash the lemons and part dry. Zest both lemons. Juice one to get 3 tablespoons of lemon juice

Drain the potatoes, place in the bowl of your mixer fitted with the whisk attachment.

Add the lemon zest, juice, butter, heavy cream and whip the potatoes until everything is combined. The texture should be smooth and creamy, not like glue.

Cover the bowl or transfer to a heatproof container and store in the oven on a warm setting.

Wash the asparagus, pat dry and trip off any woody stems.

Heat the oil in a skillet. Place a layer of paper towels by the stove.

Place the all-purpose flour in a shallow dish.

Whisk together the ground hazelnuts and breadcrumbs and place in another shallow dish.

In a third shallow dish, beat the 2 eggs together.

Dredge the asparagus spears in the flour, then the egg and coat with the hazelnut breadcrumb mixture.

Fry the coated spears for 2 minutes or until golden brown. Remove from the skillet and place on the paper towels to drain.

Remove the potato from the oven and stir in the parmesan cheese. Season with additional salt and pepper to taste.

Divide between four plates, lay the fried asparagus on top. Garnish each plate with the chopped raw hazelnuts and serve.