Cut off tough bases from asparagus.  Using a potato peeler, peel from just below the tip of the asparagus down to the base, leaving no dark green.  Rubber band or tie the asparagus into a bunch and steam for 7-8 minutes.  Meanwhile, to make brown butter sauce: melt margarine in a small saucepan over medium heat.  Cook until it has just begun to darken.  As soon as it is nutty brown, remove from heat and juice lemon in pan (it will sizzle) and add parsley.  Serve sauce over steamed asparagus.