Asparagus Cornet With Lemon Dressing

Recipe Ingredients

1 lb	454g / 16oz	Asparagus - fresh, young, - preferably thin, bottoms trimmed off
		Pastry
1/2 lb	227g / 8oz	Puff pastry **
		Lemon Dressing
2		Egg yolks (large)
2 teaspoons	10ml	Mustard - dijon
1 teaspoon	5ml	Lemon - juice of (medium)
		Salt - (to taste)
		Pepper - white (to taste)
1 cup	237ml	Oil - olive, extra-virgin

Recipe Instructions

** See recipe for Puff Pastry. For the pastry cornets: Roll the pastry out onto a lightly floured work surface to 3" x 20" rectangle, 1/4" thick. Cut the rectangle into 4 long strips, each 3/4" 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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