6 c Chicken broth, clear or
-2 chicken bullion cubes -disolved in 6 c water 2 T Oil
1 lb Asparagus; break off tough
-ends 2 T Rendered chicken/duck fat
2 t Seasame seed oil
————————-SAUCE MIXTURE (MIX IN BOWL————————- 3 1/2 T Oyster-flavored sauce
1 T Water
1 T 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 1 1/2″to 2″ lengths.