Crisp asparagus in oyster sauce

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


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.

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