| Ingredients: |
- 1 lb Asparagus, fresh, young, - preferably thin, stalks, - bottoms trimmed off
- PASTRY
- 1/2 lb Puff Pastry **
- LEMON DRESSING
- 2 lg Egg yolks
- 2 tsp Mustard, Dijon
- 1 md Lemon, juice of
- Salt (to taste)
- Pepper, white (to taste)
- 1 cup Oil, olive, extra-virgin
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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.
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