Recipe - Crisp Apple Cream Pie

6 cup Chicken broth, clear or
2 chicken bullion cubes
disolved in 6 cup water
2 tablespoon Oil
1 pound Asparagus; break off tough
ends
2 tablespoon Rendered chicken/duck fat
2 teaspoon Seasame seed oil

SAUCE MIXTURE (MIX IN BOWL
3 One half tablespoon Oysterflavored sauce
1 tablespoon Water
1 tablespoon 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.