2 lbs. white asparagus
1 1/2 tsp. salt
1 tsp. sugar
1/4 c. melted butter
1 hard cooked egg, finely chopped (optional)

Arrange asparagus in 2 layers in 9 or 10 inch skillet. Sprinkle with salt and sugar. Pour on 1 inch boiling water. Boil, uncovered, 5 minutes. Cover and cook 7-10 minutes longer or until just tender crisp when tested with a fork. Carefully lift out asparagus; arrange on serving dish. Pour melted butter over asparagus. Garnish with chopped egg, if desired.