What you are looking for is harmony and balance in your pairing. Wine on its own tastes different than when it is paired with food. If it is complementary, wine can impart its flavours to a dish, thereby giving the food an added layer, or food can lend its flavours to the wine. If they clash, or if one overpowers the other, the experience will underwhelm and disappoint and can sometimes lead to flavours that are not present in either, like an unpleasant metallic taste which can result from high tannin content and oily fish. With the right pairing, wine and food can combine to give your palate great pleasure!

I am not a huge fan of asparagus. But it is much better with a Sauvignon Blanc. A great white varietal that pairs well with vegetables because of its herbaceous tones and good acidic structure.