Season a large pot of water with about 2 tsp salt, 1/2 tsp sugar and 1 tsp oil and bring the water to a boil.
In the meantime, you can peel the asparagus. Remove the woody ends. Peel white asparagus directly away from the head, green asparagus about a hand’s width away from the head. Save the peels and ends – they still make an excellent asparagus soup. Simply boil them and remove them before pureeing.
As soon as the water boils, put in the asparagus and let the water boil once briefly. Then immediately reduce the heat. Asparagus should never be boiled vigorously to avoid damaging the tender asparagus heads.
So let the asparagus boil and then, depending on the thickness of the asparagus spears, let it steep for about 10 minutes.
Asparagus pots in which the asparagus is cooked standing up are very suitable for this.
Almost perfect is asparagus from the steamer – so your asparagus is cooked super gently and has an unsurpassable flavor!