Title: Asparagus in Duck Breast Sausage
Categories: Israel Appetizer Sausage
Yield: 6 Servings

24		Asparagus sprigs
12		Thin slices duck breast sausage
6	sm	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.

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