Instructions: 1. Prepare mousse. Preheat oven to 140 c / 275 f / GM1 then lightly butter 4 dariole moulds or small ramekins.

2. Peel and finely chop onion. Peel and crush garlic. Melt butter in a small pan, add onion and garlic and cook until soft but not brown.

3. Cut red pepper in half. Remove core, seed and membrane - you need 250g / prepared weight. Chop pepper roughly. Add pepper to onion with cream. Cook until vegetables are soft. Season to taste.

4. Puree in a blender or food processor. Rinse pan. Pass mixture through a fine sieve into clean pan.

5. Strip leaves from tarragon and chop finely. Beat egg. Heat mixture gently. Add tarragon and beaten egg off the heat.

6. Pour into prepared moulds and cover each one with foil. Place two folded muslins or household cloths in a roasting tin. Sit moulds on cloths. Pour sufficient boiling water into tin to come 1/4 of way up moulds.

7. Bake in preheated oven for 1 - 1 1/4 hours, until mousses are set. Leave to cool.

8. Prepare asparagus. Remove woody white ends of spears. Cut away stems, leaving just tips and about 5cm of stem. Use trimmings to make soup or to puree into a sauce. Bring a small pan of water to boiling point. Add asparagus tips, a pinch of sugar and a knob of butter. Cook for about 2 minutes, until just cooked but still crisp. Drain and refresh in iced water. Drain again.

9. Dice feta cheese and yellow pepper. Stone olives and halve (or quarter if large).

10. Prepare dressing. Whisk oils, vinegar and sugar together in a bowl or small jug. Season to taste with salt and pepper.

11. Run a small sharp knife around mousses. Invert onto four serving plates, give a sharp shake to remove mousses from this. Arrange asparagus around and scatter with feta, olives and pepper. Drizzle dressing over asparagus and cheese immediately before serving.

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