Whip up supper in the time it takes you to boil a pound of pasta. It CAN be done, and not just with the magic of television…
Couple a twirly serving of this creamy, crunchy, superfresh recipe with crusty bread and lightly dressed greens from your neighborhood farmers’ market. Set the table on the porch, open a crisp bottle of wine, and make a toast to the sunshiney day that was.
1. Fill a big pot with water and bring to a boil.
2. Prep your ingredients: Cut the rind off of the brie, thinly slice the tender portion of the asparagus. Cut the lemon in half.
3. Once the water is boiling, cook the pasta to al dente.
4. When the pasta is finished cooking, drain it and toss with the brie, cream, lemon juice, and sliced asparagus. Season to taste with salt and pepper (I like to use just a pinch of salt and a lot of fresh cracked pepper). Serve and enjoy!
Tips + Tricks
**Look for a 6-8-oz. wedge of brie in the fancy cheese cooler of your grocery. It need not be exact; just choose what looks good to you. You can even buy just the creme of brie now, without any rind at all — in plastic containers shaped like a wedge. That makes it super simple to scoop out the good stuff.
**To make this a little healthier you can always substitute whole milk for the cream.
**To add a bit of crunch, think about adding chopped, toasted almonds or breadcrumbs that have been toasted in butter with lemon zest. Both are equally delicious.