Method: 					
Follow instructions for cooking pasta, cook, cool, and reserve.							
For best results, cook on an outdoor grill. 
Cook peppers and mushrooms. 
Once they are grilled, place on a tray to cool. 
When cooled dice onion, and peppers and fold together. 
Mix balsamic vinegar and pepper and onion relish together with pasta. 
Salt and pepper asparagus and grill until tender. 
Slice on the bias and add to the pasta. 
Rub Bison steaks with coffee rub, mark on both sides and cook to desired temp.
Allow to rest for 5-10 minutes. 							
							
Pom Glaze: 						
In a food processor, puree fruit, use a cheese cloth to strain the seeds and skin, add to a sauce pot, and add equal parts balsamic vin. 
Reduce until demi- (by half) balance flavors with sugar, salt and pepper. 
Once your reduction has become thick remove from the heat and whisk in 1/2 pound unsalted butter, for finishing. 							

The Build: 						
Place Portobello on the plate. Spoon pasta mixture on top of the mushroom. 
Thinly slice the grilled rested meat. Lay that over the pasta, and add a Tbsp. of chevre.							
Finish the dish with the POM glaze.