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1. Snap off the tough ends of the asparagus and discard. Wash the asparagus thoroughly. If large stalks of asparagus are used it may be wise to trim the lower scales off to aid in the removal of gritty dirt.
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2. Put the tips of the asparagus together evenly and, with a sharp knife, cut off any parts extending beyond about 6 inches. Cut these trimmings into 1-inch pieces. Place them in a covered casserole with the water.
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3. Cook in the microwave oven for 2 to 3 minutes, depending upon their toughness. Add the remaining asparagus, putting the butt ends toward the outer edges of the baking dish. Cover and cook until barely tender. (This should take about 6 to 8 minutes.)
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4. Remove the asparagus to a serving dish, putting the cut pieces in the bottom of the dish and placing the spears attractively on top.
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5. Melt the butter in a small container in the microwave oven. Pour evenly over the asparagus. Sprinkle on the Parmesan cheese, salt and pepper. Return to the microwave oven to reheat for 30 seconds.
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