Asparagus And Cherry Tomatoes With Orange Pepper And Dill

Directions

1. To make the sauce: Cut the peppers in half, throw away the seeds and chop the flesh roughly. Peel the galric and chop roughly.
2. Put 2 tbsp of the extra virgin olive oil in a heavy based saucepan over a medium heat. 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. Leave to cold.
3. Empty the contents of the saucepan in to a food processor with the green peppercorns. 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. Next, whizz in the vinegar and season to taste with salt and pepper.
4. Lastly turn the sauce in to a bowl, stir in the minced dill and chill.
5. 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. Drain and rinse with cool water to cold quickly. Lay the asparagus on absorbent paper to dry.
6. To assemble the dish, lay out 6 individual plates and spoon the orange pepper mayonnaise proportionately 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.