Asparagus with Raspberry & Violet Gin Salsa

Rating: Easy


  • Raspberries x 100g 
  • Red Onions x 2 
  • Asparagus x 100g 
  • Salt 
  • Pepper 
  • Raspberry & Violet Gin Jam x 2 tablespoons 


    Dice the red onions and combine them with the fresh raspberries, Raspberry & Violet Gin Jam and season with salt and pepper. Remove the ends of the asparagus and add place them in a pan of boiling salted water for 5 minutes or until the asparagus have a slight bend to them when removed and held out of the water. Place the Raspberry & Violet Gin Jam salsa over the asparagus. 

    Recipe & Styling: @RobtheSnack
    Photography: @ManonHouston