Asparagus Cornet with Lemon Dressing

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

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.


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