When I was a kid, I hated white asparagus. My mom only made salad from it, and the asparagus she had back in those days was very stringy (or a woody texture, not to be confused with a nutty flavour). I remember seeing the adults sucking the juice of out the asparagus, and then disposing of the rest. That was not to my liking.
Nowadays, we serve it steamed, on toasted bread, with a slice of smoked salmon, topped then by a few sticks of asparagus, and then Sauce Hollandaise. Sprinkle a bit of dill on it, if you like.A good white wine will be a perfect companion. I am German, and I love it. But it took me about 35 years to find out how wonderful this is when served this way.
You can read more about this ‘Spargel Love’ at https://frankfurt-expat.com/2018/04/23/spargelzeit-why-do-germans-love-white-asparagus/