Preheat the oven to 450ºF.

Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the shallots and sauté for 2 minutes.

Add the potatoes and toss to coat. Season with salt and pepper. Cook over medium heat for 3–5 minutes.

Add the chickpeas, capers, Dijon mustard, and vegetable stock. Bring to a boil and stir to combine the mustard with the liquid. Reduce the heat to medium-low and rapid-simmer for 30–45 minutes or until the liquid reduces significantly. Adjust the heat as needed if the liquid reduces too quickly or not quickly enough.

The finished result should be thick and stewy as the chickpeas and potatoes begin to break down. You should be left with about 1 cup liquid in the pot. Taste and season periodically, but be mindful of the salt, as the dish will become saltier as it reduces.

Combine the lemon juice, dill, parsley, extra virgin olive oil, and sugar in a bowl. Whisk until the sugar dissolves and the ingredients are well combined. Taste and add a pinch of salt.

Transfer to the oven and roast for 8–10 minutes, flipping once midway through cooking. Remove from the oven and set aside.

Spoon the potatoes and chickpeas onto a large serving platter. Arrange the asparagus on top. Drizzle a few tablespoons of lemon-dill sauce over the dish, serving the remaining sauce at the table. Enjoy!