• 20 asparagus spears
• a little olive oil
• salt and black pepper

For the Bavarois

• 3 large red bell peppers
• 1 tablespoon lemon juice
• 1 teaspoon caster (granulated) sugar
• 6 drops Tabasco sauce
• 1 tablespoon olive oil
• 250g (9 oz/1 heaping cup) mascarpone cheese

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.