Instructions: ** 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 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 its 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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