To make the green soup base, bring the vegetable stock to a boil and season with salt.
Have an ice bath ready. Blanch the asparagus, spinach, and parsley until tender, then transfer to the ice bath. Once cool, purée the blanched ingredients in the blender, then add the stock as necessary until the soup reaches the desired consistency. Strain and set aside.
To make the white soup base, heat a large sauce pan with the olive oil. Add the onion and the garlic, season with salt, and let them sweat until translucent. After 3 minutes, add the potato, asparagus, bouquet garni, vegetable stock, and wine.
Cook the soup down by half, and then add the cream. Bring to a boil. Cook the soup until the potatoes are tender. Then add to a blender and purée until smooth (be careful because hot liquid in a blender expands quickly and could overflow). While mixing, add the Truffle oil.
To make the garnish, heat the olive oil in a sauté pan over medium heat. Add the asparagus and sauté for 5 to 8 minutes, or until soft.
To serve, heat both soups together in equal parts. Or heat each soup base separately, then slowly pour the green base into the right side of a bowl, and then the white base into the left half of a bowl, Garnish with the sautéed asparagus tips or some micro greens as in the picture, Drizzle some Truffle or olive oil on top.