Cook bacon in a large skillet, reserve fat.
Saute onion and jalapeno in 1 tablespoon bacon fat in the same large skillet on medium for 1-2 minutes until translucent and tender.
Add 1-2 tablespoons more bacon fat and add potatoes to skillet. Allow them to brown before adding asparagus and red bell pepper to the pan. Add 2 tablespoons water and place the lid on the pan. Cook for 10-15 minutes or until all the veggies are fork tender.
Add back in the bacon and enjoy! Top each serving with salsa, avocado, and cilantro! If you aren't dairy-free sour cream or cheddar would be delicious!