How to Make It
In a bowl, whisk the crème fraîche with the parsley, chives and tarragon. Whisk in the lemon juice and season well with salt.
Bring a large, deep skillet of salted water to a boil and fill a large bowl with ice water. Cook the asparagus in the boiling water until tender, about 5 minutes. Drain the asparagus and immediately transfer them to the ice water to cool completely. Drain again and pat dry.
Arrange the asparagus and radishes on a platter and serve with the crème fraîche.