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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: ** 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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