Asparagus Cornet with Lemon Dressing



  1. 1 pound asparagus fresh, young, prefer thin stalks, bottoms trimmed off
  2. 1/2 pound puff pastry
  3. 2 large egg yolks
  4. 2 teaspoons dijon mustard
  5. 1 medium lemon juice of
  6. 1 x salt to taste
  7. 1 x white pepper to taste
  8. 1 cup olive oil, extra-virgin


  1. Roll the pastry out onto a lightly floured work surface to 3" x 20" rectangle, 1/4 inch thick.
  2. Cut the rectangle into 4 long strips, each 3/4 inch wide.
  3. 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.
  4. Place these on an ungreased baking sheet and refrigerate for 1 hour or more.
  5. Preheat oven to 375F (190C).
  6. Bake pastry cornets until golden, about 15 minutes.
  7. Cool briefly, then very carefully the metal or foil cones.
  8. Combine the egg yolks, mustard, lemon juice, and salt and pepper.
  9. Whisk in the oil a drop at a time.
  10. When the dressing begins to thicken, add the oil 1 teaspoon at a time, then continue adding oil in a thin stream.
  11. Adjust seasonings to taste.
  12. Cook the asparagus, tied in bundles, in boiling salted water until it's just crisp-tender; drain.
  13. Pour a small amount of dressing on each serving plate.
  14. Place a cornet on top of the dressing and tuck the asparagus into the ends of the cornet, fanning the tips outward.