Peel the asparagus. Line the asparagus from the spear end and cut into approximately 6-inch lengths. Discard ends.
In a medium saucepan, bring salted water to a boil. Cook the asparagus for 10 to 12 minutes, until tender being careful not to overcook.
Drain the asparagus. Set aside. In a large saute pan, heat the butter. Add the brioche crumbs and saute until golden. Add the reserved asparagus and saute until well coated with the browned butter and brioche crumbs. Sprinkle with parsley, season with salt and pepper. Serve warm.
Recipe courtesy of Wolfgang Puck, 2001