Asparagus and Potato with Mint and Almonds

Preheat oven to 400

24 small red potatoes
3 Tbsp. olive oil for coating
1/4 cup olive oil
salt and pepper
2 lbs. asparagus
1 cup chicken stock
2 cloves mined garlic
1/2 cup toasted almond slivers
1/2 cup chopped fresh mint or basil

Plsce potatoes in a baking pan and coat with 2 Tbsp. oil. sprinkle with salt and pepper. Roast potatoes until cooked through but firm (about 25-35 minutes). Remove and let sit until cooled.

Meanwhile, prepare asparagus by snapping of the ends of each stalk. Bring about 2 inches of salted water to a boil in a fry pan. Lay asparagus in pan and cook until tender-crisp (about 3-5 minutes). Remove and plunge into ice water, then drain and pat dry. Cut into 2 inch lengths.

Cut potatoes into quarters. Warm 1/4 cup olive oil in a large saute pan. Add potatoes and heat them through. Add the asparagus, chicken stock, and garlic and simmer a few minutes. Season with salt and pepper. Add almonds and mint, then serve.