Asparagus cornet with lemon dressing
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Asparagus cornet with lemon dressing
  Asparagus    Lemon    Vegetables    New York    Dressings  
Last updated 6/12/2012 12:51:33 AM. Recipe ID 13156. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      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
           --
           --
           --

MMMMM---------------------------PASTRY--------------------------------
    1/2 lb Puff Pastry **

MMMMM-----------------------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.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 13156 (Apr 03, 2005)

[an error occurred while processing this directive]