1/2 stick (60 g) unsalted butter
2 oz. (50 g) grated Parmigiano-Reggiano, or about 1/2 cup salt
Bring a pot of well-salted water to a boil. Trim the hard ends from the asparagus and cut all of the stalks the same length. Tie the asparagus in small bundles with butcher’s twine and boil, with the tips pointing upward to avoid damage, until tender but still firm, about 10 minutes. Drain, remove the twine, and arrange the asparagus on a serving dish. Sprinkle the asparagus tips with the Parmigiano-Reggiano. In a small saucepan, melt the butter and cook until frothy. Pour it over the asparagus and serve.
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