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Recipe Name: Asparagus Cornet With Lemon Dressing Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

1 Pound(s) Asparagus, fresh young
preferably thin stalks
bottoms trimmed off
1/2 Pound(s) Puff Pastry **
2 Egg yolks
2 Teaspoon(s) Mustard, Dijon
1 Lemon, juice of
Salt, to taste
Pepper, white to taste
1 Cup(s) 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. Source: New York's Master Chefs, Bon
Appetit Magazine : Written by Richard Sax, Photographs by Nancy
McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel
Fitoussi, 24 Fifth Avenue, New York File

Nutrition (calculated from recipe ingredients)
Calories: 342
Calories From Fat: 215
Total Fat: 24g
Cholesterol: 92.2mg
Sodium: 249.2mg
Potassium: 47.2mg
Carbohydrates: 26.2g
Fiber: <1g
Sugar: <1g
Protein: 5.6g

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