2 lb. thick or thin asparagus
4-5 tbsp. butter
Salt and pepper
Parmesan cheese, finely grated

Bring to a boil a large pot of water. Meanwhile, snap off the tough ends of asparagus and trim, if needed. When water is boiling, add salt and asparagus. Cook until bright green and crisp-tender (about 3 minutes for thin or 5 minutes for thick). Meanwhile, heat butte in a small pan until it begins to brown and have a nutty aroma. Discard foam. Drain asparagus and arrange on platter. Drizzle brown butter over them and sprinkle with Parmesan cheese and pepper. 4-6 servings.