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.

Asparagus In Duck Breast Sausage printer friendly version located here.
Click Back to return.