Lincolnshire asparagus and charred peppers salad
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.