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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Then, once all the stock had been incorporated, I added the cream and took the soup off the heat before dividing it into bowls. A quick sprinkle of extra black pepper on top, and it was ready to ...