Asparagus with Watercress and Brown Butter Potatoes

Name: Asparagus with Watercress and Brown Butter Potatoes
Ingredients: 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