Creamy Gorgonzola Fettuccine

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8 ounces uncooked fettuccine

3 cups (1-inch) diagonally sliced asparagus (about 10 ounces)

2 teaspoons butter or stick margarine

4 garlic cloves, minced

1 tablespoon all-purpose flour

1 1/4 cups fat-free milk

1/4 cup (2 ounces) 1/3-less-fat cream cheese

1/4 teaspoon salt

1/2 cup (2 ounces) Gorgonzola or other blue cheese, crumbled

2 tablespoons chopped walnuts, toasted

Freshly ground black pepper (optional)

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