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 190ºC . 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.