With a simple asparagus dish a Sauvignon Blanc or dry crisp rose are ideal.

With a rich sauce you need something fuller. A Cheonceaux Blanc works well, as does Domaine de La Grange Patrimoine, a barrel fermented Chenin Blanc. Either of these wines work very well with a Hollondaise sauce

With a strong cheese sauce or chargrilled asparagus take a Loire Red.