Asparagus cornet with lemon dressing

1. ** see recipe for puff pastry.
2. For the pastry cornets: roll the pastry out onto a lightly floured work surface to 3" x 20" rectangle, ¼" thick.
3. Cut the rectangle into 4 long strips, each ¾" wide.
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 around and around, overlapping slightly.
5. Place these on an ungreased baking sheet and refrigerate for 1 hour or more.
6. Preheat oven to 375°F.
7. Bakei pastry cornets until golden, about 15 minutes.
8. Cool briefly, then very carefully the metal or foil cones.
9. For the lemon dressing: combine the egg yolks, mustard, lemon juice, and salt and pepper.
10. Whiski in the oil a drop at a time.
11. When the dressing begins to thicken, add the oil 1 teaspoon at a time, then continue adding oil in a thin stream.
12. Adjust seasonings to taste.
13. Cook the asparagus, tied in bundles, in boiling salted water until it"s just crisp-tender; drain.
14. Construction: pour a small amount of dressing on each serving plate.
15. Place a cornet on top of the dressing and tuck the asparagus into the ends of the cornet, fanning the tips outward.