INGREDIENTS

INSTRUCTIONS

To make the sauce: Cut the peppers in half, discard the seeds and  chop
the flesh roughly. Peel the galric and chop roughly.  Put 2 tbsp of the
olive oil in a heavy based saucepan over a medium  heat. Add the
chopped peppers and garlic, put on the lid and cook  fairly gently for
10-15 minutes, until the peppers are completely  soft. Leave to cool.
Empty the contents of the saucepan in to a food processor with the
green peppercorns. Whizz to a pure and then, with the motor running
add the remaining olive oil a little at a time, until the sauce has
thickened slightly. Next, whizz in the vinegar and season to taste
with salt and pepper.  Lastly turn the sauce in to a bowl, stir in the
chopped dill and  refrigerate.  Shortly before your meal, cut off and
discard the tough part of the  asparagus stalks, then steam the
asparagus until just tender and still  bright green. Drain and rinse
with cold water to cool quickly. Lay the  asparagus on absorbent paper
to dry.  To assemble the dish, lay out 6 individual plates and spoon
the orange  pepper mayonnaise evenly on to each one. Divide the
asparagus into 6  and lay it on one side of each plate. Cut the
tomatoes in half  crossways, this makes a pretty pattern of pips, and
place cutside  upwards on the mayonnaise, next to the asparagus.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”

Nutrition (calculated from recipe ingredients)
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Calories: 6545
Calories From Fat: 66
Total Fat: 7.8g
Cholesterol: 0mg
Sodium: 514mg
Potassium: 9365.8mg
Carbohydrates: 563.3g
Fiber: 8.4g
Sugar: 493.9g
Protein: 26.1g