Ingredients
- 2 chicken bullion -disolved in (cubes)
- 6 c water
- 6 c chicken broth
- 1 lb asparagus
- 3 1/2 t oyster-flavored sauce
- 2 t oil
- 2 t seasame seed oil
- 2 t rendered chicken
- 1 t water
- 1 t pale dry sherry
over asparagus. Serve hot. NOTE: Asparagus may be cut into 1 1/2"to 2" lengths.
