Crispy Potato Cakes with Charred Asparagus, Jammy Eggs & Parsley-Pepita Salsa Verde

Ingredients

• parsley, 2 packed cups leaves and tender stems roughly chopped
• Yukon Gold potatoes, 2 lb coarsely grated
• asparagus, 1 bunch woody ends trimmed
• large eggs, 8 room temperature if possible
• avocados, 2 sliced or fanned
• pumpkin seeds , 1/2 cup toasted
• Cotija cheese, 1/2 cup finely crumbled
• radishes, 4 very thinly sliced
• red onion, 1 small thinly sliced
• jalapeño, 1 seeded if preferred and roughly chopped
• garlic, 1 clove roughly chopped
• lime, 2 1 zested and juiced, 1 cut into wedges
• white vinegar, 2 tbsp
• honey, 1 tsp
• ground cumin, 1/2 tsp
• smoked paprika, 1/2 tsp
• chili flakes or chile piquin, 1/2 tsp plus more for garnish
• olive oil, 6 tbsp divided
• neutral oil, 3 tbsp for frying
• kosher salt, 2 tsp plus more to taste
• black pepper, 1/2 tsp