Rosemary Roasted Game Hens w/Potatoes and Asparagus

1 lb. red potatoes
1 tsp. dried rosemary
2 Tbs. + 1 tsp. oil
2 Cornish game hens, about 1-1/2 lbs. each
Salt and pepper
1/2 lb. asparagus

Heat the oven to 400 degrees. Cut the potatoes into chunks. On a cookie sheet with sides, toss the potatoes with 1/2 tsp. rosemary and 2 Tbs. of the oil. Put the game hens on the pan. Brush the hens with the remaining 1 tsp. oil and sprinkle with salt, pepper and the remaining 1/2 tsp. rosemary. Roast in the oven 20 minutes. Meanwhile, snap of the tough ends of the asparagus and cut the spears into pieces about 1" long, leaving the tips intact. Stir the asparagus into the potatoes with 1 tsp. salt and 1/4 tsp. pepper. Continue roasting until hens are done and vegetables are tender, 25 to 30 minutes longer.