2 tablespoons mayonnaise
2 tablespoons white wine vinegar
1/2 teaspoon Worcestershire sauce
3 tablespoons extra-virgin olive oil
1 tablespoon drained green peppercorns, rinsed, drained and coarsely chopped
1/2 medium-sized red pepper, roasted, peeled and chopped
Salt to taste
Freshly ground black pepper to taste

Whisk together the mayonnaise, vinegar and Worcestershire sauce. Whisk in the olive oil in a slow and steady stream. Stir in the red peppers, add salt and pepper to taste, and refrigerate for about one hour, if possible, to allow flavors to develop (may be prepared up to 24 hours ahead; bring to room temperature to serve). Serve over hot or chilled asparagus that has been carefully arranged on a beautiful platter. Yields about 1 cup sauce; enough for 11/2 to 2 pounds of asparagus.