Take your white asparagus and wash it in cold water, then remove the outer part of the stems using a vegetable peeler, starting just under the tip and down to the bottom position. This will make the taste even better and ensure that the asparagus cooks evenly.

Bring a pot of salted water to a simmer. Add the asparagus to the water and continue to cook, uncovered, for 3-5 minutes, depending on thickness desired, until desired firmness is achieved. Remove from the heat and place in ice water to stop cooking. Allow to cool for a few minutes, drain, and reserve.

In a frying pan, melt butter over medium heat. Add the lemon juice and zest and stir. Adjust seasoning according to taste.

In a skillet with lemon butter sauce, add the blanched asparagus. Allow the asparagus to cook until just about hot with the sauce stirring occasionally for 2-3 minutes.

Arrange the asparagus on a serving tray. Chopped parsley or chives may be garnished or some grated Parmesan cheese thrown on top. Serve warm as a side.