Sunday, March 4, 2012

Light, Fresh & Pretty, kinda like me! {Raspberry Asparagus Endive Boats}

I have made this lovely "appetizer" a couple times now & LOVE it.... thanks to the Yummy Mummy for the original post on this.  I wouldn't pigeon hole it as an App though, I really think it could be just about anything you need.... an appetizer for a fancy party, a nosh at your Book Club, a light lunch or a side dish for dinner.

Try it soon, you'll fall in love....
Raspberry Asparagus Endive Boats
{makes about 15}
2 Endives
1 bunch asparagus
2 Tablespoons raspberry vinaigrette* 
1 1/2 pint fresh raspberries  
1/2 cup candied pecans, chopped {Click HERE for recipe}

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 kosher 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.

  • *Raspberry Vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 1/8 cup Raspberry Vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1/4 tsp Kosher salt 
  • 1/4 tsp ground black pepper
Combine all ingredients in a jar with a tight fitting lid & shake well!
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