Chop the garlic and onions

Saute the onions in the EVOO, adding the garlic after a couple of minutes; cook until the onions are translucent

Add the whole bag of asparagus and cover everything with the broth

Season with salt and pepper and a pinch of red pepper flakes, if using

Simmer until the asparagus is bright green and tender (if you've thawed the asparagus it will only take a couple of minutes)

Turn off the heat and puree using an immersion blender

Add peas (the heat of the soup will quickly thaw them) and puree until smooth; add more until it reaches the thickness you like

Top with chives and a small dollop of creme fraiche or sour cream or greek yogurt