Pre-heat oven to 400°F.
Generously season roast with salt and pepper. Place roast on wire rack on a baking pan, put in oven, and cook the roast until probe thermometer reaches 50°C, about 35-40 minutes.
Toss potatoes with 4 sprigs of thyme, butter and 1 Tbsp. of oil. Season with salt and pepper, place on a sheet pan and place in oven and roast for about 20-25 minutes until golden brown and tender.
In a sauté pan add bacon, 2 Tbsp. oil and 1 sprig of thyme. Cook and render the bacon until it is crispy. Remove the bacon and discard the thyme. Add the shallot and cook until soft. Deglaze the pan with sherry vinegar, let cool to just warm and then add crispy bacon and 2 Tbsp. of chives.
Remove the roast from the oven, and let rest in a warm place for about 10 minutes.
Steam asparagus according to the package.
Remove the potatoes from the oven and toss with 3 tbsp of chives.
Place roast in the middle of a platter and garnish with all the potatoes and asparagus. Drizzle with bacon vinaigrette and enjoy.