European white asparagus season runs from early April to late June, and a small but committed cluster of Pattaya's German, Swiss, and French kitchens import it directly during those weeks — sometimes flying in twice a week.
If you ask any chef who runs a white asparagus menu, they'll tell you the same thing: the produce that arrives in Pattaya now is dramatically better than what was available even five years ago. Better cold chains, faster transit, more reliable suppliers in the Netherlands and Germany. The asparagus you cut into here in late April is essentially what someone would be eating in Munich the same week.
Casa Pascal has run a white asparagus menu every year for over two decades; it remains the city's most reliable destination for the vegetable. A few of the newer Wongamat European projects have started running their own programs in parallel.
Don't sleep on the season. Six weeks goes fast, and the next reliable window is a full year away.