Cook the linguine according to package directions, adding the chopped asparagus to the boiling water during the last 3-4 minutes of cooking time.
Drain the pasta and asparagus well, then return the mixture to the hot pot.
Cover to keep warm.
While the pasta cooks, prepare the sauce.
In a medium saucepan, combine the evaporated milk, cubed cream cheese, half of the Gorgonzola cheese, and the salt.
Bring the mixture to a boil over medium heat, whisking constantly to melt the cheeses.
Once boiling, reduce the heat and let it simmer for 2 minutes, whisking frequently. The sauce might look slightly curdled, but it will come together when tossed with the pasta.
Pour the hot cheese sauce over the cooked linguine and asparagus in the pot.
Toss gently until everything is evenly coated. The sauce will thicken as it stands.
Divide the pasta among four shallow bowls.
Garnish with the remaining crumbled Gorgonzola and a sprinkle of toasted walnuts.
Serve immediately and enjoy!
