Cooking asparagus in the classic way is very easy. Peel asparagus thinly from the head to the end. Cut off the wooden end pieces. Rinse the dish and sections, place in a saucepan and cover with plenty of water. Put the lid on and bring to the boil. Add salt, sugar and butter. Bundle 500 g of asparagus with natural bast or kitchen twine per serving. Remove the tray and sections with a skimmer. Put the asparagus in the water. Bring to the boil. Cook at medium temperature for 8 to 10 minutes. Use a sharp point of a knife to prick the asparagus to check whether it is cooked. Serve on preheated plates. It goes well with new potatoes and ham, turkey schnitzel or salmon. Serve with Hollandaise sauce or melted butter. The cooking water can be used as a base for asparagus soup.