| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Pastry, Vegetables, Masterchefs, New york, 24fa |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Asparagus, fresh, young, preferably thin, stalks, bottoms trimmed off |
| 1/2 |
lb |
Puff Pastry ** |
| 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 |
INSTRUCTIONS
PASTRY
LEMON DRESSING
** 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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