Grab a pot large enough to hold the asparagus, add a splash of oil and put it over medium heat.

When oil is shimmering, add asparagus ends, garlic and onion and a generous pinch of salt. Fry for a couple of minutes, tossing every now and then.

Add enough water to cover asparagus, turn heat up and bring to a boil.

Back heat down and gently boil asparagus ends for about 60-75 minutes until liquid is slightly reduced and flavorful, and asparagus ends are tender but still fibrous. Note: Liquid will not be overly flavorful by now but should have an unmistakable asparagus taste and aroma.

Kill the heat, grab an immersion blender and blend contents of pot well and thoroughly for a few minutes, breaking up the asparagus ends best as you can.

Grab a finely meshed strainer and pass asparagus mixture through it. Squeeze as much liquid as you can from the fibrous ends, then discard whatever remains in the strainer.

Pour the newly made asparagus stock back into the pot and put over low heat. Add about half the vegetable stock. Taste and if you feel it needs it, add the rest.

Stir in cream, heat through and taste for seasoning.

When everything is to your liking, dump in the peas and quickly give the soup another attack with the immersion blender. This will make your otherwise dull soup bright green and shiny.

Serve immediately, do not let boil or color will fade again.