Lincolnshire asparagus and charred peppers salad

METHOD
Place the peppers directly on a burner on low flame and keep turning them every 20-30 seconds until all the skin is charred, place them in a plastic bag and let cool down before peeling.

Roughly chop the red onions and place in a deep based pan with the vinegar and 100ml water. Cook on medium heat until most of the liquid has evaporated, then set aside to cool down.

In a bowl mix the oil, tarragon and mustard, add the red peppers and refrigerate for 1 hour.

Before serving take the peppers out of the fridge, cook the asparagus in salted boiling water for 3 minutes, drain and add to the peppers.

Serve with wedges of cherry tomato and pickled red onion.

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