Title: Asparagus in Duck Breast Sausage
Categories: Israeli, Appetizers, Duck, 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.
Posted in http://groups.yahoo.com/group/Jewish_Cuisine/
by arcticchef@...