Clean your asparagus in water to make sure they don’t have residual dirt or sand. Snap one asparagus, line it up with the rest of the bunch and then simply cut the remaining asparagus at the breakpoint of the first with a chef’s knife. Measure out the remaining ingredients so they can be added easily while cooking the asparagus.

Put a large sauté pan over medium to medium-high heat and add the butter. Once bubbling, add the asparagus and cook, turning a couple of times. Cook the asparagus for 90 seconds. They won’t be done yet, but you are getting them started.

Add the white wine and cook until it has stopped smelling of alcohol - about 1-2 minutes. Add the salt and pepper, balsamic vinegar and lemon juice, stirring often for about a minute. Remove from the heat and stir in half of the Parmesan cheese. Serve and sprinkle with the remaining Parmesan!