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.