Wash the asparagus thoroughly and cut off the woody ends (about .5”-1”) from each spear. Next use a vegetable peeler to peel the tough outer skin. You can lay each spear flat and run the peeler blade down the length of the spear starting at about 1.5” from the top.
Bring a large pot of water to a boil. Add salt, sugar, and lemon juice to the boiling water. Next, add the bundle of asparagus and cook for about 10-15 minutes or until the asparagus is tender enough to pierce with a fork. While the asparagus is cooking, melt the butter.
Once done, drain the water and remove the asparagus. Pat the asparagus dry and place on a serving dish. Pour melted butter over the cooked white asparagus and serve at once. Garnish with fresh parsley.