asparagus in duck breast sausage

Categories

Israeli

Appetizers

Yield

6 servings

Cut the bottom third of each asparagus sprig. Poach the asparagus in salted boiling water for 2-3 minutes, then transfer immediately to iced water to stop the cooking and preserve the fresh green color.

Wrap each sprig with two sausage slices and seal with a toothpick.

Before serving, heat the olive oil with the garlic cloves in a large skillet. Slightly saute the wrapped asparagus for about a minute.

Remove from skillet, discard the garlic cloves.

Arrange nicely four asparagus sprigs on each plate, and serve immediately.

Origin: "Chef" supplement, "Laisha" magazine, special Rosh Hashana issue, August 1994. Translated by Gabi Shahar.