Peel the asparagus well and cut away the lower slightly woody ends.
Bring water with salt, a pinch of sugar, a little butter and lemon juice to boil in a pot for cooking asparagus. Add the asparagus without covering the asparagus tips with water and simmer. For thick spears cook 20 minutes, for thinner 14 to 17 minutes.
To test doneness, lift an asparagus spear out of the water and place it on a fork. If it dips right and left 1 to 2 centimeters (approximately 1/2 to 3/4 inch), it is cooked properly. Serve.