Crisp Asparagus in Oyster Sauce
Submitted by raisonis
Tender-crisp asparagus blanched in chicken broth and drizzled with a glossy oyster sauce glaze made with rendered chicken fat, sherry, and sesame oil. A 20-minute Chinese-style vegetable side dish.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minThis is how asparagus is done in serious Chinese kitchens: fast, glossy, and full of savory depth.
The spears get a quick two-minute blanch in chicken broth (not plain water, because flavor starts from the very first step), then get drizzled with a rich sauce built on oyster sauce, dry sherry, and rendered chicken or duck fat. A finish of sesame oil ties it all together.
The whole thing takes 20 minutes and makes plain steamed asparagus look like it’s not even trying.
Chef Tips
- Two minutes in the broth, no more. You want bright green and snappy, not limp and olive-colored.
- Rendered duck fat is the luxurious choice here and worth seeking out. Chicken fat works beautifully too.
- Dry sherry is essential. Don’t substitute cooking sherry, which is loaded with salt and tastes nothing like the real thing.
- Arrange the spears neatly on the platter before saucing. Presentation matters with a dish this simple.
Ingredients
Directions
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.
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.
Drain asparagus and arrange on a serving platter. Pour sauce over asparagus.
Serve hot.
Comments
