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Asparagus Cornet With Lemon Dressing
1 lb Asparagus,fresh, young, preferably thin,stalks, bottoms off,Trimmed
PASTRY
1/2 lb Puff Pastry **
LEMON DRESSING
Ingredients
2 lg Egg yolks
Salt (to taste)
2 t Mustard,Dijon
Pepper,white (to taste)
1 md Lemon,juice of
1 c Oil,olive, extra-virgin
** See recipe for Puff Pastry. 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. | 
