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.

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.