Bring salted water to a boil in a large soup pot.
Start with the garnish. Break off the asparagus tips (top 1 inch) and blanch in boiling salted water just until they turn bright green. Remove and drain on paper toweling. Set aside while you make the soup.
Soup: Rough chop the asparagus stems. If the bases are very woody and dry, just chop the ends off and throw away. Add the stems and sliced shallots to the pot of boiling water. When the stems are bright green and barely tender, about 3-5 minutes, transfer them along with the cooking liquid to a blender. Add spinach, sorrel, thyme, tarragon, and a squeeze of lemon. Blend until smooth. Salt and pepper to taste.
Ladle into bowls and garnish with your choice of a drizzle of olive oil, a few asparagus tips in the center, a thin slice of lemon, sprinke of fresh herbs, marigold petals, violet blossoms, etc.