Remove the bottom 1 - 1/2 inches from the bottom of your asparagus & discard. 

Place spears in a pan wide enough to hold them without bending (you can layer if you need to). Add water and place on high heat. Cook, covered, on high for 4-6 minutes, depending on the thickness, until tender yet firm. Carefully shake your spears back and forth halfway through your cook time.

Discard remaining liquid. 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 melts and turns light brown. Be careful not to burn. Remove from heat, sprinkle with extra Parmesan for garnish..