Spargelgemuse Fresh Asparagus

2 lb Asparagus; Fresh, Any Color

1 x ;Water, Boiling Salted

1/4 c Butter

3 T Parmesan ; Grated

1 ea Egg; Large, Hard-cooked

Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg.