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.