Crisp asparagus in oyster sauce
4 servings
Ingredients
| Quantity | 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 |
Directions
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.