Warm Roasted Vegetable Salad with Bacon Vinaigrette

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1 pound asparagus, trimmed and cut on the bias into 1/2-inch pieces

1 pound assorted-color new potatoes (about 4), cut into 1/4-inch dice

1 cup artichoke hearts, roughly chopped

1 sweet yellow onion, cut into 1/4-inch dice

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Bacon Vinaigrette, recipe follows

2 tablespoons fresh basil, thinly sliced into chiffonade

Bacon Vinaigrette:

1/2 pound extra-thick-cut bacon, cut into 1/4-inch strips (lardons)

Juice of 1 lemon

1 tablespoon honey

Kosher salt and freshly ground black pepper