Asparagus cornet with lemon dressing
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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.
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      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 **

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.

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Recipe ID 13156 (Apr 03, 2005)

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