Originally Posted by bigguyinpasadena

Clean and peel a pound or so of nice asparagus-cut off and discard the woody bottoms.Blanch in salted boiling water for 1 minute,drain and pat dry
In a large skillet melt 1/2 stick(1/4 cup)of really good unsalted butter,place the blanched asparagus in a single layer in the hot butter-keeping the heat on low.Sprinkle with sea salt and white pepper and cover liberally with freashly grated reggiano parmasean-serve when cheese is just melted.