Asparagus Cornet With Lemon Dressing Recipe

• 1 lb asparagus, fresh, young, - preferably thin, s bottoms trimmed off
• 1/2 lb puff pastry **
• 2 lrg egg yolks
• 2 tsp mustard, dijon
• 1 med lemon, juice of salt, (to taste) pepper, white (to taste)
• 1 c. oil, olive, extra-virgin

1. ** See recipe for Puff Pastry.
2. For the pastry cornets: Roll the pastry out onto a lightly floured work surface to 3" x 20" rectangle, 1/4" thick.
3. Cut the rectangle into 4 long strips, each 3/4" wide.
4. Wrap each strip around a long metal cone (that can be made from heavy-duty aluminum foil), beginning at the tip and rolling the strip around and around, overlapping slightly.
5. Place these on an ungreased baking sheet and chill for 1 hour or possibly more.
6. Preheat oven to 375 F.
7. Bake pastry cornets till golden brown, about 15 min.
8. Cold briefly, then very carefully the metal or possibly foil cones.
9. For the lemon dressing: Combine the egg yolks, mustard, lemon juice, and salt and pepper.
10. Whisk in the oil a drop at a time.
11. When the dressing begins to thicken, add in the oil 1 tsp.
12. at a time, then continue adding oil in a thin stream.
13. Adjust seasonings to taste.
14. Cook the asparagus, tied in bundles, in boiling salted water till it's just crisp-tender; drain.
15. Construction: Pour a small amount of dressing on each serving plate.
16. Place a cornet on top of the dressing and tuck the asparagus into the ends of the cornet, fanning the tips outward.

thin, pastry, egg yolks, lemon, oil

Taken from cookeatshare.com/recipes/asparagus-cornet-with-lemon-dressing-70834 (may not work)