2 bunches asparagus, about 2 lbs.
1 tbsp. butter
Salt and freshly ground black pepper
 2 to 3 tbsp. coarsely grated fresh Parmesan cheese.

Makes 4 to 6 Servings

Recipe from Chatelaine Cook Book
 

Snap off and discard the woody ends from the asparagus.  Slice each spear, diagonally, into 3 pieces.  Melt the butter in a large frying pan set over medium heat.  When bubbling, add the asparagus.  Sprinkle with salt and pepper.  Cook, stirring often, until tender crisp, about 3 to 4 min.  Turn onto a platter.  Sprinkle with the Parmesan cheese. 
Serve hot or warm.