- Raspberries x 100g
- Red Onions x 2
- Asparagus x 100g
- 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