I am really sick of the cliche that asparagus is so difficult to pair with wine. Living in Washington I get plenty of chances to eat asparagus. (Though I detest the huge, fat spears that are fibrous and too woodsy. The pencil-thin are the best; try broiling on a sheet pan with nothing but salt and olive oil. You have to shake the pan and watch it like a hawk, but the tips get nice and crispy. Unbeatable way to enjoy asparagus.) Sauvignon Blanc, Gruner Veltliner, hell, any crisp dry white is delightful. I also think a bit of sweetness is nice, like a German Riesling with a touch of sweetness and plenty of acidity.
Asparagus and Wine Blah Blah Blah