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.
In a large Dutch oven or heavy bottomed pot, add butter and melt over medium-low heat. Add the leeks, salt and pepper and cook, stirring often, until the leeks are slightly caramelized and very tender ...