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Ingredientes
- 3 x 2-ounce Medallions of fresh Swordfish
- 8 x 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 x Carrot
- 1 x Red onion
- 1 x Squash
- 1 x Zucchini
- 1 c. Heavy cream
- 1 c. Soy sauce
- 1 c. Extra virgin olive oil
Direcciones
- For Gourmet Friday:Directions: Take 3 spears of asparagus rough cut and place in blender.
- Pulse 4-5 times and add in the 5 cheeses and blend till the cheeses are incorporated into one. Slowly add in the heavy cream. Place into saute/fry pan and bring to a slight boil. To prepare the swordfish, brush with marinade(1 c soy sauce, 1 c extra virgin olive oil) and grill to desired doneness. For the remaining asparagus, grill with the same marinade. Take the vegetables and julienne.
- Arrange around plate
