Trim the asparagus of their fibrous ends. Tie the asparagus in a bunch with kitchen twine. Bring a pot of salted water to a boil. Cook the asparagus for about 3 minutes, then untie it and place it on a warmed plate. Set aside.
Combine the butter, shallot, and salt in a small skillet. Heat the skillet over high heat until the butter begins to bubble. Continue to heat the pan until the butter begins to brown around the edges of the pan. Shake and swirl the pan to cook the butter and shallot evenly. When the butter and shallot are golden brown add the parsley and lemon juice. Shake the pan to form a temporary emulsion. Pour the sauce over the asparagus. Serve while hot.