Raspberry Asparagus Endives with Candied Pecans

 

Remember the other day when I told you about that fun Monday play-date filled with gingerbread people making, yummy snacks, silly kids, and fun mummies? Here's the quick and easy snack I served. Are you thinking this looks complicated and fancy? Not kid food? Well, my sweet friends, this is a simple 5 ingredient recipe. Kids love this asparagus because it's sweet and tastes like raspberries. My friends Holley and Ronda make a similar raspberry asparagus side dish that is incredibly delicious. Here I've turned it into finger food and simplified things by replacing the raspberry sauce with store-bought raspberry vinaigrette. 

Wouldn't these make beautiful fresh New Year's Eve hors d'oeuvres?

Raspberry Asparagus Endive Boats
printer friendly recipe

makes about 15

2 Endives
1 bunch asparagus
2 Tablespoons raspberry vinaigrette
1 1/2 pint fresh raspberries 
1/2 cup candied pecans, chopped

Trim one inch off the bottoms of the endives. Separate, rinse, and dry leaves.
Trim tough bottoms off asparagus and discard. Cut asparagus into approximately 2.5" pieces.
In a medium sized skillet over medium-high heat, heat one tablespoon olive oil. Add asparagus and a pinch of salt and pepper and cook just until tender crisp, about 5 minutes. Stir in raspberry vinaigrette and remove from heat. Place asparagus in a bowl and cool completely in refrigerator. Carefully fold in raspberries and place raspberry asparagus mixture into endives. Sprinkle with pecans.

linking to Inspiration Friday 
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