Rosemary Potatoes and Asparagus

1 1/2 lb potatoes, chunked
2 T olive oil
5 cloves garlic, minced
1 T rosemary, or to taste
salt to taste
1 bunch asparagus, trimmed and cut into 1 inch pieces

Toss potatoes, 1 T oil, garlic, rosemary and salt in 9x13 pan.  cover with foil, bake 25 min at 425.  Add asparagus and rest of oil, mix.  Bake 5 min. covered, 5 min uncovered or until done.