Trim the ends of the white asparagus and peel the skin from the tip to the bottom using a peeler. Slice the garlic thinly.

Boil water (1L, not listed in ingredients) in a pan, add salt, lemon juice, and peeled asparagus. Cook for 5–15 minutes, skimming off foam as needed. Reserve 50cc of the cooking broth and cut the asparagus into halves.

In the same pan, melt butter over low heat and sauté garlic until fragrant. Add clams and stir briefly. Pour in sake and reserved asparagus broth, cover, and steam for 3–4 minutes until clams open.

Add the cooked asparagus to the pan and heat for 1–2 minutes. Season with salt and pepper.