Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 Asparagus sprigs 6 sm Garlic cloves
12 Thin slices duck breast Olive oil
-sausage 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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