asparagus in duck breast sausage

6 servings
24  Asparagus sprigs
12  Thin slices duck breast sausage
6 smalls Garlic cloves
  Olive oil
  Salt to taste

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.

Similar recipes

Random recipe of the day

Peanut honey bee's

Follow us

 Subscribe in a reader