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Asparagus Cornet With Lemon Dressing



---------- Recipe via Meal-Master (tm) v8.02

Title: ASPARAGUS CORNET WITH LEMON DRESSING
Categories: Pastry, Vegetables, Masterchefs, New york, 24fa
Yield: 4 servings

1 lb Asparagus, fresh, young,
-- preferably thin, stalks,
-- bottoms trimmed off
--
--
--

--------------------------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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