Place the baking sheet in the oven and roast the asparagus for 8 minutes. Remove from the oven and spoon the honey Gorgonzola mixture over the asparagus spears, then top with the chopped walnuts.
Add collards, cheddar jack cheese, Parmesan cheese, tomatoes, sour cream and hot sauce and simmer until mixture is hot, stirring frequently. Serve warm with pita chips. Makes 2 1/2 cups. Per 1/4 cup: ...