Preheat oven to 200 degrees Celsius. Rinse the asparagus, cut the tight ends, put in a refractory form, sprinkle with sugar, salt and pepper. Put top cereal butter (50 grams). Pour some wine, close the foil shape. Cooking from 30 to 60 minutes, depending on the desired softness. Melt the remaining butter, mixed with precipitated juice, chopped chives and lemon juice, served with asparagus.