In the bottom of a 10 inch pan, add about 1/2 to 3/4 cup water, enough to cover the bottom of the pan. Cover and bring to a simmer over medium-high heat.
Add the asparagus, cover, and cook for about 2 minutes until it is crisp-tender (can be easily poked with a fork but is still a little firm).
Drain off remaining water.
Add pats of butter and use tongs to place asparagus on top of it. Let it sit a minute to melt and then give the asparagus a toss. Sprinkle with salt, fresh cracked pepper, and a squeeze of fresh lemon. Serve immediately.