Luke Palladino,Chef
Onda at Mirage Hotel, 3400 Las Vegas Boulevard South, Las Vegas, NV, Phone: 702-791-7371


Serves 4

  • 1 bunch jumbo asparagus
  • 2 cups heavy cream
  • 5 eggs
  • One-quarter teaspoon nutmeg
  • One-half cup Parmigiano Reggiano
  • 3 tablespoons nut brown butter
  • Salt and pepper to taste

    Wash, peel and cut the stems of the asparagus. Blanch the whole stalks in salted water until they are tender. Shock the asparagus briefly in cold water. Puree aparagus in a food processor until it is totally pureed. Place the puree in cheesecloth, tied and hang the sack suspended over a container to catch the water that drains through the cloth. Let it drain for 5 hours. In a bowl, mix the puree and the remaining ingredients, beat with a whisk until well combined. Strain the mixture through a sieve. Pour mixture into buttered molds and bake at 300 degrees Fahrenheit in a water bath. The molds should be covered with greased parchment paper. Bake for one hour.


  • 2 egg yolks
  • 1 and one-half cups peanut oil
  • 4 tablespoons white truffle oil
  • 1 teaspoon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon white wine vinegar
  • Salt and pepper to taste
  • 2 tablespoons lobster stock
  • 1 2-pound lobster cooked, shelled, and cut into pieces
  • 4 soft-cooked eggs, peeled and cut into pieces

    In a bowl, place egg yolks, salt, pepper, mustard, some lemon juice, and vinegar. (Adjust acidity to taste after you have finished making this mayonnaise.) Slowly emulsify the mixture by drizzling the peanut oil into the seasoned egg yolks, whisking as you add the oil. Adjust the consistency with lobster stock or tepid water, then fold in the truffle oil, lobster pieces, and chopped eggs.

    To plate: Place the Lobster Aioli sauce on the plate. Unmold the Asparagus Sformato and place on sauce. Warm the plate and serve this very delicious side course or lush first course at room temperature.