Asparagus With Watercress And Brown Butter Potatoes

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1 pound large fingerling potatoes, peeled and cut into 1/2-inch coins

4 tablespoons unsalted butter

Pinch of freshly grated nutmeg

Salt and freshly ground pepper

2 cups panko (Japanese bread crumbs)

1 1/2 pounds medium asparagus

1/4 cup all-purpose flour

3 large eggs, beaten

2 cups canola oil, for frying

7 tablespoons extra-virgin olive oil

1 small shallot, minced

1/2 teaspoon tomato paste

3 tablespoons white wine vinegar

1/2 cup chopped flat-leaf parsley

1/2 cup chopped chervil or tarragon

1/2 cup snipped chives

1 teaspoon chopped thyme

3 large hard-cooked eggs, finely chopped

1 bunch watercress, thick stems discarded

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