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1
Heat the grill.
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2
Skewer the sausage and let it turn until the skin is blistered.
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3
Meanwhile, season the asparagus with 2 tablespoons of oil, salt and pepper, and grill for several minutes.
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4
When cooled, chop into 1-inch pieces.
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5
In a large saute pan, heat 3 tablespoons of oil over medium-high heat.
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6
Add the mushrooms, and cook until golden brown.
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7
Let cool and reserve.
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8
In another large saute pan, heat 3 tablespoons of olive oil, and add the garlic.
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9
Cook the garlic until caramelized, and then add the clams and white wine.
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10
Put a lid on the pan so that the clams open.
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11
Once they open, remove the clams and take off the top shell.
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12
In a small bowl, mix the bread crumbs and ham, and sprinkle on top of the clams.
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13
Continue cooking wine sauce until reduced by 1/2.
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14
Bring a small pot of salted water to a boil.
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15
Meanwhile, make the pirogis.
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16
Mix the mushroom, ricotta and scallion in a small bowl.
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17
With a medium cookie cutter, cut out 6 rounds from the wonton skins.
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18
Place a small spoon of the filling in the center.
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19
Dip your finger in water and run it around the edges of the round.
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20
Fold 1 side over to make a 1/2 moon and seal, pressing down carefully along edge.
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21
Repeat for the remaining perogi.
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22
Place the pirogi in the boiling water, and cook until the wontons are tender.
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23
Remove from water, and drizzle with a little olive oil.
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24
When sausage is cooked, slice it on the bias.
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25
Place the clams along the edge of a serving bowl.
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26
Toss the asparagus, pirogi and sausage lightly to mix, and spoon into the center of the bowl.
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27
Sprinkle with thyme.
