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Asparagus Seared Swordfish

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


Take 3 spears of asparagus rough cut and place in blender. Pulse 4-5 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 c olive oil) and grill to desired doneness. For the remaining asparagus, grill with the same marinade. Take the vegetables and julienne. Arrange around plate




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