Spicy pepper jam on toast with roasted asparagus

Preheat the oven to 180C/350F/Gas 4.

Heat the olive oil in a frying pan and gently fry the yellow pepper, chilli and garlic for 1-2 minutes. Add the sugar and white wine vinegar and cook gently for 8-10 minutes, or until the peppers have broken down and the juices have become sticky.

For the roasted asparagus, place the asparagus onto a baking sheet, drizzle over the oil and season, to taste, with salt and freshly ground black pepper. Place into the oven and roast for 8-10 minutes, until lightly charred and tender.

To serve, heat a griddle pan and drizzle the bread with olive oil. Chargrill the bread on both sides.

Serve the spicy pepper jam on the toast, topped with the roasted asparagus.