Title: Crisp Asparagus in Oyster Sauce
Categories: Vegetable Appetizer
Yield: 4 Servings
| 6 | c | Chicken broth, clear or 2 chicken bullion cubes disolved in |
| 2 | tb | Oil |
| 1 | lb | Asparagus; break off tough ends |
| 2 | tb | Rendered chicken/duck fat |
| 2 | ts | Seasame seed oil |
| SAUCE MIXTURE (MIX IN BOWL |
| 3 1/2 | tb | Oyster-flavored sauce |
| 1 | tb | Water |
| 1 | tb | 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.