Snap off tough ends of asparagus. Rinse spears thoroughly to remove any sand from tips. In large skillet, combine asparagus spears and 1/2 cup water. Bring to a boil over medium heat. Cook 5 to 10 minutes or until crisp-tender. Drain.
Meanwhile, melt butter in small saucepan. Stir in lemon juice and lemon peel.
Place asparagus on serving platter; pour butter mixture over spears. Garnish as desired.