This is a refreshing soup that can be served hot or chilled and be delightful either way. Use whichever fresh herbs you can get out hands on for topping. We had a garden full of oregano, thyme and chives, but dill, tarragon, or basil would work just as well. Use what’s available to you. If you wanted a really impressive presentation, locate some white asparagus (It is very similar in flavor to regular asparagus, but is kept away from sunlight thus the photosynthesis doesn’t develop the same). We adapted this from a recipe in Food & Wine.