1 pound asparagus, ends trimmed
8 tablespoons butter, room temperature
1 cup (packed) grated Parmesan cheese
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 large garlic clove, chopped
1 1/2 teaspoons fresh lemon juice
Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well. Arrange asparagus on broilerproof platter. Preheat broiler. Beat butter in medium bowl until fluffy. Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper. Drop butter mixture by teaspoonfuls over asparagus.
Extra cheese can be added if you love cheese.
Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot.
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