Boil the carrots for 5 minutes.
Cut the asparagus in half.
Add the lower asparagus ends over the carrots and boil for 1 minute.
The add the asparagus tips and boil for another 2 minutes.
Add the butter, lemon juice and sugar in a pan.
Warm them up gently warm, then add the drained vegetables.
Cook until the veggies are nicely glazed.
If you use canned asparagus, skip the boiling part of the asparagus.