INGREDIENTS

INSTRUCTIONS

* 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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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