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