Yield: 6 servings
Measure | Ingredient |
---|---|
24 \N | Asparagus sprigs |
12 \N | Thin slices duck breast sausage |
6 smalls | Garlic cloves |
\N \N | Olive oil |
\N \N | 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.