Wash the asparagus; remove the hard ends of the stalks and the scales. Place in a saucepan with one-halfinch of boiling water and one teaspoon of the salt. Bring to the boiling point and cook, uncovered, for five minutes. Drain.
Place a layer of the cooked asparagus in a buttered one-quart casserole. Dot with butter and sprinkle with black pepper. Repeat, using remaining asparagus, butter and black pepper. Sprinkle the top with remaining salt and the Parmesan cheese. Bake for five minutes. Serve hot.