Instructions: Puddle the olive oil in a nonstick saucepan and warm over medium heat. Add garlic and cook until soft and fragrant. Add to milk. In same saucepan add the butter buds and flour. Whisk in milk/garlic mixture and cook over medium heat until thickened. Dice cream cheese and add to sauce. Stir to melt and combine. Add salt and half the gorgonzola. Meanwhile boil water and cook fettuccine. Drain, then divide among 4 serving bowls. Top with roasted asparagus. Then sauce. Sprinkle with remaining Gorgonzola and walnuts.

NOTES : Original recipe called for cooking the garlic in 2 tsp butter then making a white sauce. Also, no cheese was melted in the sauce, it was sprinkled on top. If you melt cheese in the sauce you may need to thin in a bit. I used fat free half and half for this. The original recipe called for blanched asparagus. The original recipe used 1/3 less fat cream cheese. I used a 9 oz package of fresh fettuccine.

Next time I think Ill make this using Asiago cheese. The Gorgonzola was rather strong.

This is what we had for dinner tonight. It was very good but next time I think Ill make it using Asiago cheese. With parmesan it would be very Alfredo.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.