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Ingredientes
- 1 lb asparagus, fresh, young, - preferably thin, s bottoms trimmed off
- 1/2 lb puff pastry **
- 2 lrg egg yolks
- 2 tsp mustard, dijon
- 1 med lemon, juice of salt, (to taste) pepper, white (to taste)
- 1 c. oil, olive, extra-virgin
Direcciones
- ** 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 (that 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 chill for 1 hour or possibly more.
- Preheat oven to 375 F.
- Bake pastry cornets till golden brown, about 15 min.
- Cold briefly, then very carefully the metal or possibly 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 in the oil 1 tsp. 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 till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 4 servings | |
| Calories 837 | |
| Calories from Fat 698 | 83% |
| Total Fat 78.55g | 98% |
| Saturated Fat 10.36g | 41% |
| Trans Fat 1.41g | |
| Cholesterol 105mg | 35% |
| Sodium 175mg | 7% |
| Potassium 179mg | 5% |
| Total Carbs 29.06g | 8% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.81g | 1% |
| Protein 7.0g | 11% |
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