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Ingredients:
6 Cup(s) Chicken broth, clear or 2 chicken bullion cubes disolved in 6 c water
2 Tablespoon(s) Oil
1 Pound(s) Asparagus; break off tough ends
2 Tablespoon(s) Rendered chicken/duck fat
2 Teaspoon(s) Seasame seed oil
3 1/2 Tablespoon(s) Oyster-flavored sauce
1 Tablespoon(s) Instant chicken boullion
1 Tablespoon(s) Pale dry sherry
Directions: 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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