1 lb. fresh asparagus, tough stems removed
1 1/4 c. unsalted butter, cut into pieces
4 lg. garlic cloves, pressed or minced finely
Finely chopped 36 thin asparagus spears, ends trimmed
1 lemon, cut into wedges
Salt
Freshly ground black pepper
Grated Parmesan cheese

In large skillet, melt the butter over high heat. As soon as it boils, add the garlic and sauté until light golden.

Add the asparagus; and boil for 2 minutes. Cover and remove from heat. Let sit until asparagus are tender, but still a bright green, just a few moments. This varies from batch to batch (younger, thinner asparagus spears cook more quickly than some larger, tougher ones).

Serve immediately over cooked pasta. Let each guest add a squeeze of lemon, salt and pepper to taste, and plenty of Parmesan!