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

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 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