Peel the asparagus, if necessary, and cut off the woody ends. Trim the asparagus spears to the same length if possible. Bundle the asparagus into portions with kitchen spaghetti (6-8 asparagus spears per person).
Boil 2 liters of water with butter, lemon juice, sugar and salt.
Briefly bring the asparagus bundles to a boil in the pot, then cook with the lid closed over medium heat for 10-13 minutes. Drain the water and drain the asparagus well.
Serve with herb hollandaise, ham and cooked, peeled potatoes.