Slice the asparagus on a sharp diagonal about 1/2 inch thick, leaving the tips whole. Melt the butter in a large skillet over moderate heat. Add the asparagus and season with the salt and pepper. Cook, stirring often, until the asparagus is just tender, 5 to 6 minutes, lowering the heat if needed to keep the asparagus from browning. Don’t overcook; the asparagus will soften a little more as it cools. Remove the pan from the heat. Stir in the parsley and 3 tablespoons of the cheese. Transfer to a serving bowl, top with the remaining cheese, and serve immediately.
