Ingredients

• 1 pound asparagus, woody ends snapped off
• 4 tomatoes, halved
• 1 tablespoon extra virgin olive oil (for roasting)
• 12 slices streaky bacon (or thin-cut bacon)
• 1 teaspoon clear honey
• 16 small new potatoes
• 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil (for dressing)
• 1 teaspoon Dijon mustard
• about 4 cups (4 ounces) arugula
• to taste sea salt and black pepper

Equipment

• Rimmed baking sheet
• Large pot
• Large mixing bowl
• Whisk
• Serving platter

Instructions

1. Heat your oven to 400 degrees F. Snap off and discard the tough woody ends of the asparagus, then spread the spears in a single layer in a rimmed baking sheet so they roast evenly instead of steaming.
2. Nestle the halved tomatoes in among the asparagus, season everything with sea salt and pepper, and drizzle with 1 tablespoon olive oil. Roll each slice of bacon into a tight coil (cut large slices in half crosswise first) and tuck them into the pan.
3. Drizzle the honey over the bacon rolls and roast for about 20 minutes, until the tomatoes have slumped and softened and the bacon is crisp and glazed.
4. Meanwhile, boil the potatoes in salted water until a knife slides in easily, about 12 to 15 minutes, so they stay tender but hold their shape.
5. While the potatoes cook, whisk the red wine vinegar, 2 tablespoons olive oil, Dijon mustard, and a pinch of salt and pepper in a large bowl until the dressing looks smooth and blended.
6. Toss the arugula in half the dressing and spread it over a large serving platter as your base.
7. Drain the potatoes, halve them while still warm, and gently toss in the remaining dressing so they soak up the flavor. Arrange them on the platter with the roasted asparagus, then tuck in the tomatoes and crispy bacon rolls. Serve warm.