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1
To make the sauce: Cut the peppers in half, throw away the seeds and chop the flesh roughly.
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2
Peel the galric and chop roughly.
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3
Put 2 tbsp of the extra virgin olive oil in a heavy based saucepan over a medium heat.
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4
Add in the minced peppers and garlic, put on the lid and cook fairly gently for 10-15 min, till the peppers are completely soft.
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5
Leave to cold.
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6
Empty the contents of the saucepan in to a food processor with the green peppercorns.
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7
Whizz to a puree and then, with the motor running add in the remaining extra virgin olive oil a little at a time, till the sauce has thickened slightly.
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8
Next, whizz in the vinegar and season to taste with salt and pepper.
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9
Lastly turn the sauce in to a bowl, stir in the minced dill and chill.
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10
Shortly before your meal, cut off and throw away the tough part of the asparagus stalks, then steam the asparagus till just tender and still bright green.
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11
Drain and rinse with cool water to cold quickly.
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12
Lay the asparagus on absorbent paper to dry.
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13
To assemble the dish, lay out 6 individual plates and spoon the orange pepper mayonnaise proportionately on to each one.
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14
Divide the asparagus into 6 and lay it on one side of each plate.
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15
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.
