Light the BBQ and heat to a temperature of 180 °C. In the meanwhile, bring a pan of water to the boil and prepare a bowl of ice-cold water with ice cubes.
Slice a cross into the base of the tomatoes and immerse them in the boiling water for approx. 10 seconds. Then plunge them into the ice water. Peel away the skin and slice the flesh into cubes.
Chop the shallot. Heat the olive oil in a Dutch oven. Gently fry the shallot in about 3 minutes until soft and translucent. Slice the mango along both sides of the stone, remove the stone and slice the flesh into 5 mm cubes. Finely slice the tarragon leaves.
Add the tomato, mango, tarragon and sushi vinegar to the shallot. Season to taste with salt and pepper and mix carefully. Remove the Dutch oven from the BBQ.
Trim away the woody base (2 cm) of the asparagus and slice the stems across in half. Thinly slice the garlic. Mix the asparagus with the olive oil, garlic and curry powder. Halve the bacon slices. Place 4 green asparagus on each half slice of bacon and roll them as tightly as possible Peel the purple mini carrots.
Place the asparagus and carrots on the grill. Grill for about 6 minutes. Turn the vegetables halfway. After about 3 minutes, add the padrón peppers. Turn the peppers halfway. Close the lid each time.
Serve the asparagus with the carrots, peppers and the tomato-mango compote. Season the padrón peppers with sea salt flakes.
