Creamy Gorgonzola Fettuccine

This recipe is from the All-New Complete Cooking Light Cookbook. I have used this sauce as the base to other pastas and vegetables before, but this time I decided to do it originally written(almost).

8 ounces uncooked fettuccine
3 cups (1-inch) diagonally sliced asparagus
2 teaspoons unsalted butter
4 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/4 cups low fat milk
2 ounces 1/3 less-fat cream cheese
1/4 teaspoon sea salt
4 ounces Gorgonzola cheese
2 tablespoons chopped toasted walnuts

1. Cook the pasta in boiling water for 6 minutes. Add the asparagus, and cook for an additional 2 minutes.
2. While the pasta cooks, melt the butter in a medium sized saucepan over medium heat. Add the garlic and cook 3 minutes stirring constantly. While still stirring constantly add the flour and cook for about 30 seconds.
3. Gradually add the milk, stirring constantly with a whisk. Stir in the cream cheese and salt, cook for about 3 minutes. DO NOT let this mixture come to a boil. Keep just at a low simmer. When the mixture begins to thicken, remove from the heat and add the Gorgonzola cheese mixing until melted.
4. Drain the pasta and asparagus, place in a large bowl. Add the sauce, tossing to completely combine. Serve with toasted walnuts.