1 1/2 pounds asparagus
3 tablespoons butter
1/4 cup freshly gratedParmesan cheese
Cook's note: The quality of your Parmesan will make a big difference here. If you get yourself a microplane grater, you'll find yourself grating fresh Parmesan easily.
Snap the ends off of the asparagus where it wants to break naturally. Put it in a microwaveable casserole with a lid, or in a glass pie plate - anything microwaveable that's big enough to let your asparagus lie down. Add a couple of tablespoons of water, cover (use a plate or plastic wrap with a pie plate) and nuke it on high for about 6 minutes - just until tender but still brilliant green.
Meanwhile, melt the butter in a small pan, and heat it until it turns a rich brown, but don't burn it.