Spiced Pecan Raspberry Asparagus Endive Hors D’Oeuvres

Makes about 15-20

2 Endives, stems cut, separate and wash leaves
1 bunch asparagus
2 Tablespoons raspberry vinaigrette (I prefer Ken’s Steak House Lite Raspberry Walnut Vinaigrette)
1 pint fresh raspberries
1½ cup pecans, chopped
1 teaspoon cinnamon
¼ teaspoon cardamon
2-3 packets stevia sugar
coconut oil spray
salt and pepper to taste
Reduced fat feta cheese crumbles

Cut bottoms off asparagus and wash. Cut into about 2-3 inch sections. In a medium pan over medium heat, spray coconut oil. Add asparagus, salt, and pepper. Cook until tender but crisp, usually about 3-5 minutes. Mix in raspberry vinaigrette and continue to saute additional 1-2 minutes then remove from heat. Allow to cool. Separately, in a dry medium pan toast the pecans with cinnamon, cardamon and sugar. Toast about 2-3 minutes or until golden. Remove from heat. Carefully mix raspberries asparagus and place raspberry asparagus mixture into endives. Sprinkle with pecans and feta cheese.