This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
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.
NOTE: Asparagus may be cut into 1 1/2"to