Prepare a large bowl of ice water. Trim away the tough bottoms of the asparagus and cut the spears into 1/4 inch pieces.
Heat olive oil in a medium saucepan. Add the shallots, garlic and season lightly with salt. Cook, stirring occasionally, until the shallots is tender but not colored, about 5 minutes. Add the asparagus, increase the heat to medium-high, cover, and cook until just tender, about two minutes. Add the stock and bring to a boil. Take the pan off the heat and stir in the spinach and 2 tablespoons tarragon.
Transfer to a blender and puree. With the machine running, slowly add 1/4 cup olive oil and truffle oil and blend until emulsified. Strain through a fine mesh strainer into a metal container set in the ice water. Stir occasionally while chilling. Adjust seasoning with salt and white pepper when cool.
In a stand mixer fitted with a paddle attachment, combine all ingredients on low speed. Refrigerate for about ten minutes.
Bring a medium saucepan of salted water to a boil and have a bowl of ice water ready. Form the cheese into small balls. Boil for one minute, then transfer to the ice water to chill. Drain and allow to dry on towels.