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.

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Many recipes for cranberry sauce use only granulated sugar, but I find that brown sugar adds a wonderful caramel quality. The beauty of this recipe is that you can customize the sweetness level.