In a heavy based saucepan, heat over a simmer and reduce the double cream by half and then add the paprika, the diced red pepper and seasoning to taste.
Bring a pan of salted water to the boil and cook the asparagus until al dente; 4-6 mins depending on size.
Drain, dry and arrange on plates.
Pour the sauce over the asparagus and dust with the remaining paprika and serve with wedges of lemon. Great served as a starter or a side dish.