Slice asparagus into bite size pieces. In a shallow skillet add water, a pinch of salt and sugar and a dab of butter. Bring to boil and add the asparagus, cook for 2-4 min until tender crisp. Drain and immediately immerse in an ice bath to lock in the colour. Set aside.

Rinse and cook the Shirataki according to the package for 2-3 min. Drain and set aside.

Add the peas to 1/2 boiling water and cook for 1 min. or until just thawed and heated through. For fresh cook for 3 min. or until tender crisp. Don't drain the peas and add the 2 Tbsp. butter, lemon juice, zest and salt to taste.

Meanwhile cook the green onion in 1 Tbsp. butter until just cooked but not browned. Add the asparagus, pea mixture, and shirataki noodles to the skillet. Heat until just warmed through. Salt to taste if desired. Serve with the parmesan cheese immediately.