White Asparagus with Thyme and Lemon Butter

Trim the woody ends from the asparagus, and peel thoroughly. Add the asparagus tips and the trimmed ends to a pot. Cover with water and little salt, and then bring to a boil. Cook over low heat for 10 minutes. Drain through a strainer and discard the ends. Return the asparagus to the cooking liquid and add 1/2 teaspoon of salt, and 1 teaspoon sugar. If you'd like, add a bit more water. Cook the asparagus for 10-15 minutes, until al dente.

Rinse and dry the thyme, then remove the leaves. Rinse the lemon in hot water and dry. Finely grate the peel, and squeeze the juice. Set aside a small amount of lemon zest and thyme leaves for garnish.

Melt the butter in a small pot, and add the thyme and lemon juice. Stir until combined, then season to taste with salt, pepper, and sugar.