Ingredients

• 1 bunch asparagus
• 1 red pepper
• chopped
• 1 tbsp olive oil
• 50g/1¾oz almonds
• toasted
• chopped
• 55ml/2fl oz olive oil
• salt and freshly ground black pepper
• 200g/7oz new potatoes
• par-boiled
• 25g/1oz butter
• 1 tbsp olive oil
• 2 tbsp chopped fresh chives

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the asparagus and pepper onto a baking sheet and drizzle with the oil.
• Transfer to the oven and roast for 10-12 minutes
• until the asparagus and pepper are softened and beginning to char at the edges.
• For the dressing
• place the toasted almonds into a bowl with the olive oil. Season
• to taste
• with salt and freshly ground black pepper and mix well to combine.
• For the roasted new potatoes
• place the potatoes onto a baking sheet and top with the butter and oil. Transfer to the oven and roast for 10-12 minutes
• or until tender and golden-brown.
• To serve
• place the asparagus and red pepper onto a plate with the potatoes alongside. Sprinkle over the chives and spoon over the almond dressing.