Asparagus And Cherry Tomatoes With Orange Pepper And Dill Recipe
- 225 gm , (8-10z) orange, (225 to 275) peppers
- 4 lrg Clov garlic
- 675 gm Asparagus, (1 1/2lb)
- 225 gm Cherry tomatoes, (8oz)
- 170 ml , (6-8fl ounce) extra, (170 to 225) virgin extra virgin olive oil
- 1 tsp Green peppercorns
- 1 Tbsp. Wine vinegar Generous bunch fresh chilli, finely minced Salt and black pepper
- To make the sauce: Cut the peppers in half, throw away the seeds and chop the flesh roughly.
- Peel the galric and chop roughly.
- 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.
- 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.
- Lastly turn the sauce in to a bowl, stir in the minced dill and chill.
- 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.
- 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.
gm, garlic, tomatoes, extra, generous
Taken from cookeatshare.com/recipes/asparagus-and-cherry-tomatoes-with-orange-pepper-and-dill-70676 (may not work)