Title: Asparagus Cornet with Lemon Dressing
Categories: Pastry Vegetable Blank Ny
Yield: 4 Servings

1	lb	Asparagus, fresh, young, - preferably thin, stalks, - bottom
PASTRY
1/2	lb	Puff Pastry **
LEMON DRESSING
2	lg	Egg yolks
2	ts	Mustard, Dijon
1	md	Lemon, juice of
		Salt (to taste)
		Pepper, white (to taste)
1	c	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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