Asparagus in duck breast sausage

1. Cut the bottom third of each asparagus sprig.
2. Poachi 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.
3. Wrap each sprig with two sausage slices and seal with a toothpick.
4. Before serving, heat the olive oil with the garlic cloves in a large skillet.
5. Slightly saute the wrapped asparagus for about a minute.
6. Remove from skillet, discard the garlic cloves.
7. Arrange nicely four asparagus sprigs on each plate, and serve immediately.