Rinse and peel the asparagus. Trim the asparagus to the same length.
Rinse and sterilize the jars and lids.
Blanch the asparagus, drain and place in the jars.
In a bowl, stir half of the water with the salt and sugar. Pour into the jars so that the asparagus is covered by 1 cm (approximately 1/4 inch). Place rubber bands on top and tighten the lids. Place the jars in a pan and fill up to 2 cm (approximately 3/4 inch) high. Place in a 200°C (approximately 390°F) oven until bubbling, about 30 minutes.