----------------------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
