If you haven't jumped on the fresh asparagus bandwagon yet, you are approximately 31.5 pounds behind Jonathan Kauffman and I, last time I checked. Asparagus pairs really well with a lighter hoppy beer like an ESB or IPA, which matches that little bite of, what, mineral? that you get from the spears. Sommeliers and wine snots will tell you that asparagus ruins wine, but they could use a little more imagination and a little less dogma (wrote about it last year, "Banishing the Myth of the Wine-killer"). Roses with a little more blush to them also handle asparagus, but you definitely want to lean towards the fruity side. Grilling or broiling asparagus also makes them more palatable with wine.