Snap off or trim the woody ends of each asparagus spear, usually about 2 inches from the bottom. Slice the asparagus on a steep diagonal into about 2-inch pieces.

Using a fork, mix the miso with 2 tablespoons water in a small bowl to loosen the miso.

Heat a large skillet over medium-high until the pan is very hot. Pour in the oil and add the asparagus, garlic and 1 teaspoon pepper. Cook, tossing and stirring often, until the asparagus is beginning to lightly brown around the edges, 2 to 3 minutes.

Add the butter and the miso mixture to the skillet and cook, still tossing, until the butter is melted and sauce has coated the asparagus, about 30 seconds. Taste and adjust seasoning with salt. (The miso and Parmesan will add another layer of salty flavor, so you may not need much.)

Transfer to a plate and sprinkle the Parmesan over before serving.