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Asparagus In Duck Breast Sausage

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.


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