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.