Yield: 4 servings
|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.
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