Trim the woody ends of the white asparagus
Peel the stalks from just below the tip to the base
Rinse the spears well
Bring a large pot of salted water to a boil
Add a little sugar and butter if desired
Place the asparagus in the boiling water
Cook until tender, about 8 to 15 minutes depending on thickness
Test with a knife; it should pierce easily
Drain well
Serve immediately with melted butter, hollandaise, or lemon juice