"Discover how to cook this pastry recipe. Sweet dessert recipe for free. Delicious healthy recipe. Dessert recipe, cooking tips and food recipe. Easy and quick dessert recipe!"
Recipe by: yoniris
Rate this recipe (5 votes)
372 people have saved this recipe
See below ingredients and instructions of the recipe
1 lb Asparagus, fresh, young, --
-- preferably thin, stalks, --
-- bottoms trimmed off --
-----------------------------------PASTRY-----------------------------------
1/2 lb Puff Pastry **
-------------------------------LEMON DRESSING-------------------------------
2 lg Egg yolks Salt (to taste)
2 ts Mustard, Dijon Pepper, white (to taste)
1 md Lemon, juice of 1 c 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
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Discover the best meat recipes with pictures: chicken, pork, beef, veal, etc... Try delicious meat free recipes!
Discover the best salad recipes with pictures: lettuce, tomato, etc...
Delicious and light salads!
Discover the best chocolate recipes with pictures: black, with milk, desserts, ice cream, pie, white chocolate, etc...