“Scotch lamb and barley is one of my favorite soups, too. It’s a hearty, simple, classic recipe. When you know, you know.” The national soup of Scotland ... of chicken or beef stock.
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.