ASPARGUS AND RED POTATOES

One of my sons friends made this and then gave him the recipe. It is so good. It calls for a lot of stuff but is worth it. It makes a large bowl full.

Aspargus and Red Potatoes

2 Bunchs of fresh aspargus
24 Small red potatoes
5 Tablespoons olive oil
2 Tablespoons minced garlic
11/2 Tablespoons red wine vinger
2 Tablespoons plain yogurt
1 1/2 Tablespoons brown mustard
2 Tablespoons capers
1 cup slivered almonds
Fresh rosemary optional
Fresh basil optional
Cut the tough ends of the aspargus off and cut rest in 1 inch pieces. Bring a 2 quart pot of water to a boil, add some salt and pepper. Drop the aspargus in and cook for 3 to 4 minutes. Remove the aspargus from the kettle and put in ice water to chill. Remove and lay on some paper towels. Cut the washed potatoes in half and put in the aspargus water. Boil for 8 to 10 minutes only until for tender. Put the potatoes to the side to cool.
In a skillet mix5 5 tablespoons of olive oil. the silvered almonds. The minced garlic and the rosemary sprigs until slightly brown. In a blender put 5 Tablespoons of olive oil , the yogurt and vinger and brown mustard and blend until smooth and creamy.
Put aspargus and potatoes in a large bowl and fold in blended sauce and the mixture of olive oil, rosemary and almonds. Add the capers if you like. I leave thse out.Gently blend until everything is mixed. Can be served warmed at room temp or cold. This is so very good.