2 tbsp. unsalted butter
1 c. (about 1/2 lb.) thinly sliced asparagus (cut through ends from spears & cut spears into 1/16" thick slices)
1/2 c. chopped, shelled, unsalted pistachios
2 tbsp. grated lemon peel
1 (2.2 lb.) wheel of Brie
3 (1/4x3") strips lemon peel for garnish
2 loaves French bread, cut into 1/3" thick slices

Heat butter in large, heavy skillet over medium-high heat. When hot, add asparagus and cook, stirring constantly, until just tender, about 3 minutes. Remove from heat and let cool 5 minutes. Add pistachios and grated lemon peel to mixture in pan and stir well.

Insert sharp paring knife 1/2 inch in from outside edge of cheese and trace 1/2 inch deep circle in top of cheese. Then use knife to gently loosen top rind until it can be removed. With teaspoon, scoop out enough soft cheese to form 1/2 inch deep cavity. Reserve scooped-out cheese for another use.

Fill cheese with asparagus mixture. Place Brie on baking sheet lined with aluminum foil or parchment paper. Cover and chill at least 30 minutes. Cheese can be prepared 4-5 hours ahead.

Bake cheese at 375 degrees on center shelf until warm and just softened, 8-10 minutes. Watch carefully. Remove and cool 3-4 minutes.

To serve, lift cheese with foil to serving tray. Cut excess foil away. Garnish top with lemon peel strips. Arrange slices of French bread around hot Brie and serve. Makes 20 servings.