First make the red pepper paste. Preheat the oven to 180°C. Cut the bell pepper into chunks, the onion into wedges. Put them in a large baking tray together with the garlic (you don’t need to peel them). Add the oregano and chilli flakes, if used, then drizzle with oil. Season with salt and pepper, then toss.
Put the tray in the oven and bake for 20- 25 minutes until the vegetables are soft and a little charred.
Take the tray out of the oven and let it cool a bit. Remove the skins of all vegetables. Put their flesh in a small food processor. Add most of the dill and a drop of lemon juice, then process into a thick, smooth paste. Set aside then keep refrigerated until needed.
When you’re ready to cook the pancakes, mix two eggs with half of the chickpea flour and 2 Tbsp of the red pepper paste.
Heat a pancake pan and pour in the mixture, letting it spread out evenly. Cook for a couple of minutes, then turn over and fry for another minute. Transfer it to a plate and make another pancake with the leftover eggs.
Meanwhile, blanch the asparagus in boiling water for 2 minutes or steam them over boiling water for 5 minutes. Drain and rinse them with cold water.
Spread some of the red pepper paste over the pancakes, then put the asparagus tips in the middle and roll them up tightly. Cut them in half or into 2-3 cm thick rolls and serve.