The Weekend Epicure

In this quickly assembled vegetable combination, pine nuts would also go well with the mint and fresh basil with the almonds.

ASPARAGUS & POTATOES WITH ALMONDS & MINT

Serves 6

24 small new red potatoes (about 3 lb. /1.5 kg)

about 2 tablespoons olive oil for coating plus ¼ cup (2 fl. oz./60 ml)

salt and freshly ground pepper to taste

2 lb. (1 kg) fresh asparagus

1 cup (8 fl oz. /250 ml) chicken stock

2 cloves garlic, minced

½ cup (2 oz. /60 g) toasted sliced or slivered almonds  

½ cup (¾ oz. /20 g) chopped fresh mint or basil

Preheat an oven to 400°F (200°C). Place the potatoes in a baking pan, coat them with about 2 tablespoons of the olive oil and sprinkle with salt pepper. Roast until the potato, cooked through but firm, about 25-35 minutes. Remove from the oven and let sit until cool enough to handle.

Meanwhile, prepare the asparagus. Snap off the tough end of each the stalks. If the stalks are thick, peel the bottom 2-3 inches (5-7.5 cm) with a vegetable peeler. Bring about 2 inches (5 cm) salted water to a boil in a frying pan. Lay the asparagus in the pan and cook until tender-crisp, 3-5 minutes.  Remove the asparagus and plunge them into ice water, then drain and pat dry. Cut the asparagus into 2-inch (5-cm) lengths.

Cut the cooled potatoes into quarters.  Warm the ¼ cup (2 fl. oz. /60 ml) olive oil in a very large sauté pan. 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, the almonds and mint or basil and serve.