Snap of tough ends of asparagus; remove scales from stalks with a vegetable peeler.
Cook asparagus in boiling water 5 minures or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain.
Melt butter in a skillet over medium heat; stir in lemon juice and salt. Add asparagus; cook just until heated.
Transfer to a platter, drizzle with sauce; sprinkle with grated Parmesan cheese and serve immediately.