Yield: 4 servings
Measure | Ingredient |
---|---|
6 cups | Chicken broth, clear or 2 chicken bullion cubes disolved in 6 c water |
2 tablespoons | Oil |
3½ tablespoon | Oyster-flavored sauce |
1 tablespoon | Water |
1 pounds | Asparagus; break off tough ends |
2 tablespoons | Rendered chicken/duck fat |
2 teaspoons | Seasame seed oil |
1 tablespoon | Pale dry sherry |
SAUCE MIXTURE (MIX IN BOWL
1. 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.
2. 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.
3. Drain asparagus and arrange on a serving platter. Pour sauce over asparagus. Serve hot.
NOTE: Asparagus may be cut into 1½"to 2" lengths.