Asparagus in duck breast sausage

6 servings

Ingredients

QuantityIngredient
24Asparagus sprigs
12Thin slices duck breast sausage
6smallsGarlic cloves
Olive oil
Salt to taste

Directions

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.