Asparagus Cornet with Lemon Dressing

Directions

1. 1

   1 lb Asparagus, fresh, young, -- preferably thin, stalks, -- bottoms trimmed off -- -- -- -----------------------------------PASTRY

2. 2

   For the pastry cornets: ======================= Roll the pastry out onto a lightly floured work surface to 3" x 20" rectangle, 1/4" thick

3. 3

   Cut the rectangle into 4 long strips, each 3/4" wide

4. 4

   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 aroun

5. 5

   Place these on an ungreased baking sheet and refrigerate for 1 hour or more

6. 6

   Preheat oven to 375 F

7. 7

   Bake pastry cornets until golden, about 15 minutes

8. 8

   Cool briefly, then very carefully the metal or foil cones