2 1/2 lbs. asparagus
3 tbsp. butter
1 tbsp. lemon juice
3/4 tsp. salt

Prepare asparagus by discarding ends and with sharp knife remove the scales. If you like, trim rough end of each stalk even. In 12 inch skillet, over medium heat, melt butter. Add asparagus, lemon juice, salt, and cover. Cook until asparagus is tender-crisp, about five minutes, turning occasionally.