Peel the white asparagus with a peeler from just below the head to the bottom. Cut off about 2-3 cm from the hard underside.

Bring a large pan of water to a boil with a little salt and, if desired, a pinch of sugar to give the asparagus a gentle sweetness. Add the white asparagus and cook for about 7-10 minutes (depending on thickness) , until tender but still firm.

Drain the asparagus and let it drain for a while.

Cut the bottom 1-2 cm off the green asparagus. Peeling is usually not necessary with green asparagus unless they are very thick.

Cooking : Bring a pan of water with salt to a boil. Add the green asparagus and cook for 4-5 minutes, until just tender but still have a bite.

After cooking, drain the asparagus.

Grilling: For more intense flavor, brush asparagus lightly with olive oil and grill over medium-high heat for 3-4 minutes, until lightly browned and tender.