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 puree 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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