Recipes

Salami Asparagus Spears
  • Ingredients
  • Asparagus spears, small
  • 1/2 pound fresh calabrese salami
  • sliced into 1-inch lengths (page 30)
  • Aioli Sauce *
  • toothpicks
Directions
  1. Cook sausage in a frying pan, place on paper towel and refrigerate for one hour
  2. Wash and trim the asparagus under cold running water
  3. Trim off the bottom ends of each spear then cut all the spears into uniform in lengths about 2- inches long
  4. Steam until crisp-tender
  5. Allow to chill in the refrigerator for at least an hour
  6. Generously spread aioli on each piece of salami
  7. Place an asparagus spear on each sausage piece and secure with a toothpick
  8. Always serve well chilled. *Aioli is a french garlic sauce that can be purchased in the gourmet section of most grocery stores.


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