---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Crisp Asparagus In Oyster Sauce
 Categories: Vegetables, Appetizers
      Yield: 4 servings
 
      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 Sesame seed oil

-------------------------SAUCE MIXTURE (MIX IN BOWL-------------------------
  3 1/2 tb Oyster-flavored sauce
      1 tb Water
      1 tb Pale dry sherry
 
  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.

  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.

  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.
 
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