Instructions: For Gourmet Friday:
Directions: 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 saute 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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