In a large pot, cook pasta according to package directions. Drain and set aside.

In the same pot, melt 2 tablespoons butter over medium heat and saute 1/2 tablespoon of freshly minced garlic with 1/4 to 1/2 cup of finely diced shallot for about a minute until the vegetables begin to soften. Add the asparagus pieces and a pinch of sea salt and saute until the asparagus starts to soften - about 2 minutes.

Remove the vegetables from the pot and set aside. The asparagus should still have some crunch to it when you remove it from the pan.

In the same pot, prepare the Bechamel Sauce: Melt 4 tablespoons of butter in a saucepan over mid-low heat. Be careful not to brown the butter or the sauce won't be white.

Add in 1/2 tablespoon of freshly minced garlic and cook for 30 seconds to a minute until the garlic is fragrant, being careful not to burn.

Then stir in 1/4 cup all-purpose flour and whisk until combined - cooking for about 5 minutes.

Slowly whisk in 2 cups milk. I whisk this in about 1/2 cup at a time, cooking and stirring about 1 minute in between each addition.

Add a pinch of salt, pinch of cayenne pepper, and 1 teaspoon fresh thyme leaves and bring to a simmer over low heat until the sauce thickens. Thickening of the sauce will take about 5-10 minutes. Give it a taste and adjust the seasonings to your liking.

As soon as the Bechamel is thickened, remove it from the heat and add in the diced Brie Cheese. Stir until the brie is melted and the cheese sauce is velvety smooth. Give it a taste and add salt and pepper as needed. Be sure you remove the rind from the brie before adding it to the Bechamel. If you put the cheese in the freezer for about 30 minutes it will harden up and the rind will be easier to remove.

Toss the pasta with the brie cheese sauce and top with the sauteed vegetables. Garnish with fresh Parmesan cheese, parsley and red pepper flakes if you like.

Enjoy!