Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Chicken broth

  2. 2 tablespoons 30ml Oil

  3. 1 lb 454g / 16oz Asparagus - break off tough

  4. 2 tablespoons 30ml Rendered chicken/duck fat

  5. 2 teaspoons 10ml Sesame seed oil Sauce Mixture

  6. 3 1/2 tablespoons 52ml Oyster-flavored sauce

  7. 1 tablespoon 15ml Water

  8. 1 tablespoon 15ml Pale dry sherry

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.

  2. 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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