German White Asparagus (Spargel)

Gather the ingredients.

Fill a pot or pan with a tight-fitting lid halfway with water and add 1 teaspoon salt, 1 teaspoon sugar, and 1 tablespoon unsalted butter.

Cover, and bring to a low boil over high heat.

Clean 1 pound white asparagus by snapping off the woody end of each spear, where it bends naturally.

Using a vegetable peeler, and starting about 1 1/2 inches from the tip of each spear, peel away the remaining tough outer layer.

Place the prepared asparagus either lying down in the pan or standing up in an asparagus basket that fits inside a tall asparagus or spaghetti cooker. Cover and reduce heat to medium to keep the water at a simmer.

Cook the asparagus 8 to 10 minutes, or until a knife inserted in 1 stalk comes out smoothly.

Remove from pan and drain. Serve immediately with ham, melted butter, and boiled new potatoes, and Hollandaise sauce, if you wish.