Peel the asparagus as usual and cut off the ends. Place in the soaked Römertopf, sprinkle salt and sugar over it and distribute the butter in small pieces on top. Now place four lemon wedges on top of the asparagus. Place the closed Römertopf in the cold oven, set it to 200 degrees and cook the asparagus for 45-60 minutes. Do a cooking test after 45 minutes.
With this cooking method, the asparagus does not become as soft and retains more flavor.
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