Grilled Asparagus + Potatoes with Bacon

Ingredients

• 1 bunch fresh asparagus, washed and trimmed
• 1 large sweet potato, peeled
• 1 large Russet potato, scrubbed
• 2 tablespoons olive oil
• salt and black pepper, to taste

Dressing

• 2 bacon slices
• 3 tablespoons white wine vinegar
• 1/2 teaspoon dijon mustard
• 1 tablespoon extra virgin olive oil
• 1 tablespoon bacon fat
• 1 tablespoon fresh chives, minced
• Salt and black pepper, to taste

Directions

1. Heat the grill to medium-high heat.
2. While the grill gets going, make the dressing by heating frying pan over medium high heat. Fry the bacon until crispy.
3. Drain the cooked bacon slices on a piece of paper towel and allow the fat in the pan to slightly cool.
4. In a small bowl combine the white wine vinegar, dijon mustard and chives. Slowly whisk in one tablespoon of the cooled bacon fat along with one tablespoon of extra virgin olive oil. Season with salt and pepper. Set aside.
5. Next, trim the woody stems off the asparagus and thinly slice the sweet potato and Russet potato to about a 1/4 inch thick.
6. Toss the vegetables in two tablespoons of olive oil, season with salt and pepper.
7. Place the vegetables on the grill. Cook for 3-5 minutes, flip and cook for another 3-5 minutes.
8. Place the grilled vegetables on a platter and pour on the dressing. Crumble the bacon and sprinkle over the top. Serve immediately or at room temperature.