Preheat the oven to 425 degrees F.
In a small bowl, mix together the olive oil, red pepper flakes, herbs, black pepper, salt and garlic. Set aside while you prep the veggies.
Toss the potatoes in half the herb-garlic mixture (you can do this in a bowl or by placing the potatoes and the herb-garlic mixture in a plastic bag and shaking it until the herbs have coated the potatoes). Spread in a single layer on a baking sheet. Bake for 20 minutes.
Toss the asparagus in the remaining herb-garlic mixture, in the same bowl or plastic bag you used for the potatoes.
Remove the baking sheet from the oven, toss in the asparagus and give the potatoes a stir with the spatula. Place the baking sheet back in the oven and bake another 10 minutes or until asparagus is lightly golden-brown.
Serve hot or at room temperature.