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As the asparagus season begins and lasts for only 6 weeks (approximately 1st May to 20th June) the great debate of which wine to match with asparagus begins.

Do you go with the obvious New Zealand Sauvignon Blanc (Kate Radburnd does a delicious zesty style) or are you more adventurous, venturing to, say, the Pinot Gris from Domain Road?
Middle ground could be a white Bordeaux? With the Semillon mellowing the Sauvignon Blanc but being full bodied enough to handle a rich hollandaise.

How about a red wine? Our Chinon Les Bernières Marcel Martin works well if you griddle the asparagus and serve with sautéed mushroom on toasted ciabatta.

My personal favourite is to oven roast the asparagus, serve with balsamic vinegar and lots of parmesan shavings. Match this with a glass of Gavi di Gavi Manfredi. Heaven.