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I've learned that white asparagus isn't so widely spread as green asparagus - at least in the United States. In Germany (I would say) the white is still more common than the green (which is more often used in Italy - as far as I know).
Well, ...

The first (white) asparagus of the year (which appears mid May or so) is best enjoyed pure and plain: with cooked ham, potatoes and a "sauce Hollandaise".

The 2nd, 3rd, 4th,...asparagus is used for more creative recipes. Like this for example:

green risotto
serves 2- 3

1 onion
3 Tbsp oil
200g risotto rice
150 ml white wine
700-800 ml vegetable broth
2 spring onions (scallions, shallots)
250g green asparagus
250g white asparagus
basil
tarragon
50g grated parmesan
2 Tbsp butter
salt
pepper

1. peel the onion and mince. Peel the white (entire stem) and green (just the lower third of the stem) asparagus . Wash and prepare the spring onions. Wash the herbs and mince them.

2. Cut the spring onions and asparagus in 2-3 inch pieces. Boil them about 6 min in salted water.

3. Stirfry the onion together with the rice for about 5 min in hot oil. Add wine and part of the broth.

4. From time to tome add broth - stir. About 10 min before the rice is done add the herbs, the spring onion, asparagus, butter and parmesan.