Search
by Ingredient

Asparagus Cornet with Lemon Dressing

StarStarStarStarStar

Your rating

Recipe

New York chefs

 

Yield

4 servings

Prep

60 min

Cook

20 min

Ready

80 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 pound asparagus
fresh, young, prefer thin stalks, bottoms trimmed off
Camera
½ pound puff pastry
Camera
Lemon dressing
2 large egg yolks
Camera
2 teaspoons dijon mustard
Camera
1 medium lemon
juice of
* Camera
salt
to taste
* Camera
white pepper
to taste
* Camera
1 cup olive oil, extra-virgin
Camera

Ingredients

Amount Measure Ingredient Features
453.6 g asparagus
fresh, young, prefer thin stalks, bottoms trimmed off
Camera
226.8 g puff pastry
Camera
Lemon dressing
2 large egg yolks
Camera
1E+1 ml dijon mustard
Camera
1 medium lemon
juice of
* Camera
1 x salt
to taste
* Camera
1 x white pepper
to taste
* Camera
237 ml olive oil, extra-virgin
Camera

Directions

For the pastry cornets

Roll the pastry out onto a lightly floured work surface to 3" x 20" rectangle, ¼ inch thick. Cut the rectangle into 4 long strips, each ¾ inch 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℉ (190℃).

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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

This is an exact copy of a recipe from Michael Fitoussi in the book "New York's Master Chefs". Is that legal?

 

 

Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 85083% from fat
 % Daily Value *
Total Fat 78g 121%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 180mg 8%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 13%
Sugars g
Protein 16g
Vitamin A 20% Vitamin C 11%
Calcium 5% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe