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Crisp Asparagus In Oyster Sauce




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Crisp Asparagus In Oyster Sauce

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.

 

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