First, chop the woody bottoms off of your Asparagus.

Put asparagus in a pan wide enough to hold them without bending their heads. They can overlap each other if they need to. Add 1 cup of water and place on high heat on the stove.

Cook, covered, on high for 4-6 minutes, depending on the thickness, until asparagus is tender, yet still nice and firm. Carefully shake your spears back and forth halfway through your cook time. You will have all kinds of steam whistling out of the lid. That’s ok! When your Asparagus is finished cooking, discard remaining liquid. (you will be sauteing the asparagus a bit more in the next step, so in this step, err on the side of under cooking it so you don’t end up with mushy asparagus)

Place butter, garlic salt, pepper, and grated Parmesan over your spears, and begin to saute them over medium high heat until butter is melted and the Parmesan begins to get gooey and lightly browned, but not burned. Some will crust on the pan and you can scrape it off. Trust me, that is the good stuff.

Remove from heat and place on a pretty plate. Sprinkle with a handful of shredded Parmesan