Basic White Asparagus Recipe

• 4 quart water
• 2 Tbsp. salt
• 1/4 c. lemon juice
• 3 Tbsp. butter
• 1/4 c. sugar
• 1 lb white asparagus - (to 2 lbs)

1. Bring the water to a simmer in a large pot with the salt, lemon juice, butter and sugar.
2. Meanwhile, trim about 1/2 inch from the ends of the asparagus.
3. Lay the spears on a work surface and peel them with a sharp vegetable peeler, starting about 1 1/2 inches from the top and running proportionately down the length of each spear.
4. (Spears are brittle and can snap when peeled in midair.)
5. Gather the spears into 2 to 4 bundles and tie them loosely with kitchen string, then lower them into the simmering water.
6. Cook, increasing the heat to maintain a simmer, if necessary, till the asparagus is tender when pierced with the tip of a knife, anywhere between 8 and 30 min, depending on the thickness of the spears.
7. Lift the bundles from the water with kitchen tongs and drain them on paper towels.
8. This recipe yields 2 to 4 servings.
9. NOTES :

water, salt, lemon juice, butter, sugar, white asparagus

Taken from cookeatshare.com/recipes/basic-white-asparagus-79976 (may not work)