Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Tie asparagus into a bundle with string.
Stand bundle, tips up, in bottom of a double boiler. Add boiling water to fill pan half full. Cover with top of double boiler turned upside down. Simmer until crisp-tender; drain. Place asparagus on a serving platter. Cut and discard string.
Combine butter and lemon juice; pour over asparagus.