Fill a sauce pan or skillet with about 6 cups of water; add salt and set on a burner on high heat; when water tastes like sea water (taste the water), add the granulated sugar.
Using a bowl or pot large enough to accommodate all the asparagus at one time, prepare an ice bath of ice cubes and cold water.
Holding one end of the asparagus in each of your hands, bend it until it naturally snaps in two; discard the tough ends.
Place prepared asparagus in the ice bath.
When the water has reached a full boil, remove the asparagus from the ice bath and plunge into the pot.
After 3 – 4 minutes, check the asparagus; it should be a bright green color and crisp-tender.
Remove from water, using perforated spoon or tongs, or by dumping the water into the colander in the sink.
Immediately place the asparagus in the ice bath to stop the cooking process.
When completely cooled down, remove from ice bath.
Place on a plate, covered by a dish towel, and refrigerate until ready to use.
