White Asparagus with Buttered Breadcrumbs

Carefully peel the asparagus (starting below the head) and cut off the woody ends. Tie the asparagus into even portions with kitchen twine. Bring water with sugar and salt to a boil in a tall, narrow pot.

Place the asparagus bundles upright in the boiling water (the heads should ideally protrude from the water) and cook until al dente for about 10–12 minutes, depending on thickness. Carefully remove the cooked asparagus from the water, remove the twine, and arrange on plates.

Melt the butter in a small saucepan. In parallel, toast the breadcrumbs in a pan over medium heat without fat until golden brown. Stir constantly, as they can darken quickly. As soon as they are golden brown, immediately transfer them to a bowl.