6 c Chicken broth, clear or
-2 chicken bullion cubes
-disolved in 6 c water
2 tb Oil
1 lb Asparagus; break off tough
-ends
2 tb Rendered chicken/duck fat
2 ts Sesame seed oil
-------------------------SAUCE MIXTURE (MIX IN BOWL-------------------------
3 1/2 tb Oyster-flavored sauce
1 tb Water
1 tb Pale dry sherry
Bring chicken broth to a rapid boil. Add oil and asparagus. Cook in
broth for about 2 minutes. Turn off heat. Let asparagus remain in
the broth while you prepare the sauce.
Heat chicken or duck fat in a small saucepan. Stir in sauce mixture
and cook over low heat until it foams. Add sesame seed oil. Turn
off heat.
Drain asparagus and arrange on a serving platter. Pour sauce over
asparagus. Serve hot.
NOTE: Asparagus may be cut into 1 1/2" to 2" lengths.
