Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.
Cook asparagus in boiling water to cover 5 minutes or until crisp-tender; drain. Plunge 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 shaved Parmesan cheese. Serve immediately.