Asparagus Parmesan

Boil the asparagus in gently boiling water until cooked, but still "al dente". This should take about 8 to 10 minutes, depending on the thickness of the asparagus.
Melt the butter in a small pan. Arrange the warm asparagus on four plates, and drizzle over it the melted butter.
Sprinkle with a little salt, and some coarsely cracked black pepper.
Next sprinkle equally over each plate the fresh parmesan cheese.
Note: Instead of frying i'm used to break an egg on my asparagus and let it slowly cook.

Tip: To improve the appearance of asparagus, scrape the white part of the stems with a knife and trim the asparagus stalks to the same length before cooking them. Tie them into small bunches, and, to preserve their green color, salt the water.
Bring the water to a rolling boil before adding the asparagus, and increase the heat to bring the water back to a boil as soon as possible after adding them.
The asparagus is cooked as soon as the spears begin to droop their heads.
To confirm that they're done, make sure they bend under a gentle pressure of the fingers; keep in mind, however, that they're better undercooked than overcooked.
Serve hot.