Wash the potatoes and place them in a large pot of salted water. Bring to a boil, then cover, reduce heat to low, and cook for 30 minutes.

Meanwhile, peel the asparagus and trim off the tough ends.

Bring a large pot of salted water to a boil.

Add the asparagus, cover, reduce heat to low, and cook for 20 minutes once the water returns to a boil.

Remove the rind from the bacon.

Place the rind in a skillet and let it render. Cut the smoked pork belly or bacon into sticks.

Add the bacon pieces to the skillet and cook until crispy. Remove the rind.

Wash the tomatoes and dice them into small cubes.

Trim the root end and remove the first layer of the onion.

Thinly slice the onion and drain the asparagus.

Check the potatoes for doneness and drain them.

Prepare the sauce. Peel the potatoes (be careful, they will be hot).

Slice the potatoes into rounds in a large bowl. Cut the asparagus into pieces and add to the bowl.

Set aside the asparagus tips and mix the rest.

Add the sliced onion and mix.

Add the diced tomatoes and mix.

Add the sauce.

Mix in the herbs.

Mix in the bacon pieces.

Arrange the asparagus tips on top in a sunburst pattern. It's ready to serve!