---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pastry, Vegetables, Masterchefs, New york, 24fa
       Yield: 4 servings
       1 lb Asparagus, fresh, young,
            -- preferably thin, stalks,
            -- bottoms trimmed off
     1/2 lb Puff Pastry **
 ----------------------LEMON DRESSING----------------------
       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
   ** 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
        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
        Adjust seasonings to taste.
        Cook the asparagus, tied in bundles, in boiling
   salted water until it’s just crisp-tender; drain.
        Pour a small amount of dressing on each serving
        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
        :  Written by Richard Sax, Photographs by Nancy
        :  The Knapp Press, Los Angeles, 1985
        Chef:  Michel Fitoussi, 24 Fifth Avenue, New York