Brie and Asparagus Pasta

Casarecce pasta or another pasta that holds sauce well, such as small shells

unsalted butter

freshly minced garlic, divided

shallot finely diced (about 1/4 to 1/2 cup)

fresh asparagus, trimmed and cut into 1" pieces

sea salt and fresh black pepper

Bechamel Sauce (click for tutorial)

Brie Cheese, diced (remove the rind first)

Parmesan Cheese (garnish)

Freshly chopped parsley (garnish)

Crushed red pepper flakes (garnish)