Asparagus with Lemon

1 lb asparagus, trimmed
½ tablespoon unsalted butter
½ tablespoon fresh lemon juice
1 pinch salt
1/8 teaspoon black pepper

Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.