Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c Chicken broth, clear or
-2 chicken bullion cubes
-disolved in 6 c water
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.

Browse by categories