Asparagus with buttery breadcrumbs

Thoroughly peel the asparagus, working downwards from the tip, and cut or snap off the woody ends. Divide the asparagus spears into portions and tie them together with kitchen twine.

In a tall, narrow pot, bring water to a boil with sugar and salt. Place the asparagus bundles into the boiling water (the tips should preferably stick out of the water) and cook them for about 10 minutes, depending on their thickness, or until just tender (al dente). Submerge the tips in the water for the last minute.

Remove the cooked asparagus, discard the twine, and divide the spears onto plates.