Yield: 6 servings
|12||Thin slices duck breast sausage|
|6 smalls||Garlic cloves|
|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.