Asparagus Cornet With Lemon Dressing

Serving Size : 4
Ingredients

for prepare Asparagus Cornet With Lemon Dressing

:

Amount	Measure	Ingredient - Preparation Method
1	pound	asparagus - fresh, young, -
preferably thin, s bottoms trimmed off pastry asparagus cornet with lemon dressing
1/2	pound	puff pastry **
lemon dressing asparagus cornet with lemon dressing
2	large	egg yolks
2	teaspoons	mustard - dijon
1	medium	lemon - juice of
saltto taste pepper whiteto taste asparagus cornet with lemon dressing
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, 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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