Recipe - Asparagus Seared Swordfish

3 2oz Medallions of fresh
Swordfish
8 Spears of asparagus
One half cup Parmesan cheese
One half cup Goat cheese
One half cup Queso blanco cheese
One half cup Romano cheese
One half cup Cheddar cheese
1 Carrot
1 Red onion
1 Squash
1 Zucchini
1 cup Heavy cream
1 cup Soy sauce
1 cup Olive oil

For Gourmet Friday: This recipe is from Gerry Melendy (Canyon Cafe)

Directions: Take 3 spears of asparagus rough cut and place in blender.
Pulse 45 times and add the 5 cheeses and blend until the cheeses are
incorporated into one. Slowly add the heavy cream. Place into sauté pan and
bring to a slight boil. To prepare the swordfish, brush with marinade(1 c
soy sauce, 1 cup olive oil) and grill to desired doneness. For the remaining
asparagus, grill with the same marinade. Take the vegetables and julienne.
Arrange around plate

Posted to TNT Recipes Digest by aenwes@juno.com (Angela Norton) on Mar 26,
1998