To make the sauce add some roasted peppers to a blender with a garlic clove, red chilli flakes, tomato puree, smoked paprika, sherry vinegar, a glug of extra virgin olive oil and some bread crumbs and blitz to a smooth paste.
Crush some roasted hazel nuts in a mortar and pestle to the desired consistancy (you can blitz them with all the other ingredients if you dont want texture) and mix in, season and loosen with a little more oil if need be.
Serve on freshly cooked asparagus spears.
You can also choose to roast fresh red peppers, chillis, garlic (use more cloves) and tomatoes in the oven tossed with a little oil before adding to a blender with the other ingredients.
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