Add about 2 inches of water to large pot and fit the pot with a steamer basket. Cover the pot and bring the water to a boil. Once the water is boiling, lower the heat, and place the potatoes in the basket. Steam until they are not-quite fork tender, about 10 to 15 minutes.
Add the asparagus to the steamer basket and continue to steam until the potatoes are fork-tender and the asparagus is crisp-tender, about 5 more minutes.
While the potatoes and asparagus are cooking, whisk together the lemon juice, olive oil, dill, lemon zest oregano, and sea salt in a small bowl.
Place the escarole in a large bowl along with the cooked potatoes and asparagus, chickpeas and roasted red pepper. Pour on the rest of the dressing, and toss to coat.
Top with Walnut Parmesan, if using.