A recipe for Asparagus Cornet with Lemon Dressing. Follow the simple recipe instructions for Asparagus Cornet with Lemon Dressing shared by other home cooking experts.
Ingredients
1 lb. Asparagus, fresh, young, preferably thin, stalks, bottoms trimmed offPASTRY: 1/2 lb. Puff Pastry
LEMON DRESSING: 2 lg. Egg yolks
2 Tsp. Mustard, Dijon
1 med. Lemon, juice of
Salt (to taste)
Pepper, white (to taste)
1 c. Oil, olive, extra-virgin
Directions
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 each3/4" 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 Tsp. 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
