Yield: 4 servings
|6 cups||Chicken broth, clear or 2 chicken bullion cubes disolved in 6 c water|
|3½ tablespoon||Oyster-flavored sauce|
|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.