Asparagus cornet with lemon dressing


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Recipe by: immelien

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Preparation Time:
20 Min
Serves:
4
Difficulty:
Moderate
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:

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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