2 lbs. pencil thin asparagus, trimmed
4 tbsp. (1/2 stick) unsalted butter, room temp.
1 tbsp. chopped fresh Italian parsley
1 tbsp. snipped fresh or freeze dried chives
1 tbsp. chopped fresh dill
1 tbsp. chopped fresh rosemary
1 tsp. coarsely ground black pepper
4 oz. Parmesan cheese in 1 piece

1. Bring a large pot of water to a boil and add the asparagus. Simmer until just tender, 1 1/2 to 2 minutes. Drain and pat dry.

2. Combine the butter, chopped herbs and pepper in a small bowl and blend thoroughly.

3. Just before serving, melt the herb butter over medium heat in a large heavy skillet. Add the asparagus and toss gently to heat through, 2 minutes.

4. Transfer the asparagus to a warmed serving platter and shave Parmesan cheese over it. Serve immediately and pass the pepper grinder. Serves 6.