Although I grew up in Sapporo, Hokkaido 札幌, 北海道 where asparagus are produced, my memory of white asparagus is a soft, limp, and overcooked white substance that came out of a can which was served cold with mayonnaise. I never liked it. (This comment is not meant for this particular brand in the image. It appears that there have been some improvement in the quality and taste of canned white asparagus in recent years, especially in Japan, but I have not tried them.) I do not recall my mother ever cooking or serving fresh white asparagus. Later, green asparagus became more popular and fresh green asparagus sauted in butter seems a much better choice to me. In many European countries, especially Germany, we noticed that people cherish white asparagus when in season. Recently, fresh white asparagus became available even in our neighbourhood grocery stores. This is a very simple dish I make from white asparagus and it is much better what I ate in my childhood.
Bernaise sauce or mustard sauce (Dijon mustard, lemon juice, tarragon, and olive oil) or even store-bought mayonnaise (I would add fresh lemon juice, mustard, and fresh chopped tarragon or other herbs to spruce it up). If you have given up on white asparagus, this is worth a try.