First make the bavarois. Peel the bell peppers. Cut one into very fine dice. Place in a small bowl with half the lemon juice, plus the sugar and 2 drops of Tabasco sauce. Leave to marinate.
Cut the other two bell peppers into chunks. Purée them in a blender with the remaining lemon juice, 4 drops of Tabasco sauce, the olive oil and some black pepper.
Add the mascarpone to the blender and process again. Scrape the mixture into a bowl and add the finely chopped bell pepper and its marinade. Leave in the fridge until set.
Drop the asparagus into a pan of salted boiling water to cook for 2 to 3 minutes, depending on the thickness of the spears. Drain and refresh in cold water.
Dry the asparagus, season with salt and pepper then brush with olive oil. Use 2 tablespoons dipped in warm water to shape the bavarois mixture into quenelles and lay the aparagus alongside.
© 2000 Shaun Hill. All rights reserved.