Asparagus: asparagus tips stay firmer
A tip for those who like their asparagus - like cutting - and do not cook as a whole rod (for ragouts, salads and casseroles alike) and for those who like to have asparagus tips tighter:
Peel asparagus, cut into three pieces, keep tips separate. For 500 g of asparagus, salt about one to one and a half liters of water, sugar and add the juice to a half to a whole lemon. Some people like to add a dash of butter to the cooking water, I'm not one of them.
In the water, cook the shells for about 10 minutes, then strain. Boil the lower parts of the sticks in the collected broth, from the beginning of bubbling about 5 minutes. Then add the tips and taste (I like them a little firmer) again 6 to 8 minutes, after the desired bite, continue cooking.
(Either reduce the brew or simply use it for further preparation of the asparagus dish)
Thus, the sensitive heads remain whole and do not go "lost" in the food by becoming too soft.