Asparagus and Potatoes with Almonds & Mint

This recipe is from the Williams & Sonoma Comlete Guide to Entertaining.

I usually prepare the potatoes and asparagus ahead of time so I just throw the ingredients together right before serving.

1.5 kg small new red potatoes
2 Tbsp olive oil + 1/4 cup olive oil
Salt and pepper
1 kg fresh asparagus
1 cup chicken stock
2 cloves garlic, minced
1/2 cup toasted/slivered almonds
1/2 cup shopped fresh mint

Heat oven to 200 degrees C.  Chop potatoes and coat with 2 Tbsp olive oil, sprinkle with salt and pepper, roast for 25 minutes. Blanche asparagus, cut into 5 cm lengths.

Warm the 1/4 cup olive oil and add the potatoes and heat them through.  Add the asparagus, chicken stock and garlic and simmer a few minutes to heat through.  Season with salt and pepper, add almonds and mint.