In a baking pan place the asparagus along with the shallots, olive oil, 1 clove of garlic, and salt to taste and insert in the oven for about 25 minutes.
In the stove top, heat the water with the broth until warm, add the spinach for just about 2 minutes until wilted.
Transfer the water, broth spinach mixture into the blender along with the asparagus with the shallots, the lemon juice, extra garlic clove, and salt to taste and blend until smooth.
Recipe by Balanced Nat at https://www.balancednat.com/spinach-asparragus-soup/