Raspberry Asparagus Endive Boats
makes about 15
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.