• Fill a large pot with about 2 inches of salted water and bring to a boil.
• Add the asparagus to the boiling water; cover with a lid and let it steam until it’s cooked to your liking, about 5 to 8 minutes, depending on the thickness of the asparagus. Drain.
• Transfer the asparagus to a large bowl of ice water to cool, and drain again. Gently pat them dry with paper towels. Set aside.

Lemon Butter Sauce

• In a saucepan, combine lemon juice, vegetable broth, and white vinegar. Cook over medium heat to reduce the sauce by half.
• Turn the heat down to a simmer and whisk in the cream; keep whisking to break up the curds.
• Add sugar and continue to whisk while adding the pats of butter, letting each pat melt into the sauce before you add the next.
• Season with salt and pepper and continue to simmer until the sauce begins to thicken.
• Remove from heat and let stand for 2 minutes. The sauce will thicken as it stands.
• Taste for seasonings and adjust accordingly.
• Transfer the cooked asparagus to a serving plate.
• Serve the lemon butter sauce by drizzling it over the asparagus or serve it on the side.
• Enjoy!