Gorgonzola Fettuccine With Asparagus


8 oz uncooked fettuccine (I use whatever pasta I have)
3 c diagonally sliced asparagus
2 t butter
4 garlic cloves, minced
1 T flour
1 1/4 c milk
1/4 c cream cheese (I use 1/2 cup)
1/4 t salt
1/2 c Gorgonzola or other blue cheese, crumbled
2 T chopped walnuts, toasted -- I use alot more than this because we love the walnuts
Freshly ground black pepper (optional)


Cook pasta in boiling water for 6 minutes. Add sliced asparagus and cook for 2 minutes more until the pasta and asparagus are tender. Drain pasta and asparagus and place in a large bowl. Melt butter in medium saucepan on medium-high heat. Add garlic, cook 3 minutes. Add flour, cook 30 seconds. Gradually add milk. Stir in cream cheese and salt; cook for 3 minutes or until thick, stirring constantly. Add sauce to pasta mixture, toss to coat. Add gorgonzola and walnuts. I then sprinkle with freshly grated parmesan. Enjoy!