Asparagus cornet with lemon dressing

Yield: 4 servings

Measure Ingredient
1 pounds Asparagus, fresh, young, preferably thin, stalks, bottoms trimmed off
½ pounds Puff Pastry **
2 larges Egg yolks
2 teaspoons Mustard, Dijon
1 medium Lemon, juice of
Salt (to taste)
Pepper, white (to taste)
1 cup Oil, olive, extra-virgin



** See recipe for Puff Pastry.

For the pastry cornets: ======================= Roll the pastry out onto a lightly floured work surface to 3" x 20" rectangle, ¼" thick. Cut the rectangle into 4 long strips, each ¾" wide.

Wrap each strip around a long metal cone (which can be made from heavy-duty aluminum foil), beginning at the tip and rolling the strip around and around, overlapping slightly. Place these on an ungreased baking sheet and refrigerate for 1 hour or more.

Preheat oven to 375 F.

Bake pastry cornets until golden, about 15 minutes.

Cool briefly, then very carefully the metal or foil cones.

For the lemon dressing: ======================= Combine the egg yolks, mustard, lemon juice, and salt and pepper.

Whisk in the oil a drop at a time. When the dressing begins to thicken, add the oil 1 teaspoon at a time, then continue adding oil in a thin stream.

Adjust seasonings to taste.

Cook the asparagus, tied in bundles, in boiling salted water until it's just crisp-tender; drain.

Construction: =============

Pour a small amount of dressing on each serving plate.

Place a cornet on top of the dressing and tuck the asparagus into the ends of the cornet, fanning the tips outward.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York

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