Chop the woody bottoms off of the asparagus and place in a pan big enough so the heads are not bent. The asparagus will be overlapping, but that is completely ok. Add water and a lid, and cook on high 4-6 minutes until asparagus is tender but still firm. Remove from heat and discard remaining liquid. Add butter, garlic salt, pepper, bacon, and grated parmesan cheese and return to stovetop on medium high heat. scrape and toss until butter is melted and parmesan becomes gooey and lightly browned but not burned. Some will stick to the bottom, but trust me that is the good stuff. You will want to scrape that goodness off and serve it with the asparagus! Dump onto a pretty plate, sprinkle with a handful of shredded parmesan, and enjoy!