Recipe - Asparagus Cornet With Lemon Dressing

1 pound Asparagus, fresh, young,
preferably thin, stalks,
bottoms trimmed off

PASTRY
One half pound Puff Pastry **

LEMON DRESSING
2 lg Egg yolks
2 teaspoon Mustard, Dijon
1 md Lemon, juice of
Salt (to taste)
Pepper, white (to taste)
1 cup Oil, olive, extravirgin

** 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
heavyduty 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 crisptender; 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip