Sweat the shallots in the oil over medium heat until translucent. Add the crab meat and asparagus and saute for two minutes, stirring gently so as not to shred the meat. Add the chicken stock and bring to a boil. Slowly pour the eggs in while stirring gently. Combine the corn starch and water in a small bowl and mix thoroughly to make a slurry. Pour into the boiling soup while stirring and cook for five minutes. Remove from the heat and add the soy sauce, fish sauce and white pepper. Ladle into warm deep bowls and garnish with the cilantro, green onions, pea sprouts and tempura fried asparagus spears. Serve immediately.