This is a recipe I developed after tasting a frozen version. The frozen version was good, but I prefer cooking with fresh vegetables, especially asparagus. This sauce could be used with almost any vegetable.
Break tough stems off root end of asparagus. Cut asparagus into pieces about 1 1/4 inch long.
Heat butter over medium-low heat in saute pan until melted. Adjust heat down as necessary to prevent butter from browning. Saute asparagus in the butter about 5-7 minutes, until tender-crisp.
Squeeze the juice of the lemon over the asparagus, cover, and remove from heat. Let sit 2-3 minutes. Taste and season with salt and pepper. May top with a little grated lemon zest if desired. Also good topped with a tablespoon or two of bacon bits.