INGREDIENTS

INSTRUCTIONS

FOR THE SAUCE
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 pur.e 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 cut.side
upwards on the mayonnaise, next to the asparagus.
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