So, the wine match should be a white wine with high acidity. Which, to my mind, points directly at the Loire. You could go Sancerre and all its shivering green forthright flavours or perhaps a Muscadet with its citrus and apply core (try Chateau du Cleray Muscadet Sur Lie Sevre et Maine, 2013 Waitrose £8.99). Chenin Blanc from the Loire, higher acidity and tighter than their South African (for example) counterparts would also be an option. The Chateau de Fesles Chenin Sec, 2011, (£11.99 Majestic) is as tight as a North Korean border post, pin sharp and poised. Would be superb with a salad spiked with asparagus or Pasta with Shrimps and Asparagus.
Dishes with a little more richness, asparagus with Hollandiase sauce perhaps, or an Asparagus Gratin would work with a wine with a little more richness too (although that Fesles Chenin Blanc was my pairing last weekend) so look to Chablis or a dry Muscat. The BM Vinarstvi Muskat Moravsky 2013, from Moravia in the Czech Republic (£9.60 VinoVitaj) would be grand with an asparagus salad or asparagus tortilla. While the aroma is overflowing with grapy muscat sweetness, the palate is dry with a distinct green note to the flavour. It is that green note that will match so well. Also available from BM Vinarstvi is a Welschriesling (BM Vinarstvi Ryzlink Vlassky 2013 £9 VinoVita) which has a core of stone fruitiness and crisp acidity that reminded me of a Pinot Blanc. As such this would also work with richer asparagus dishes…. so many combinations to try, I might just have to make that Asparagus Gratin again.