Pour a little olive oil into a large saucepan over medium-high heat. Cook the shallots, stirring frequently until lightly golden and fragrant, about 3 to 4 minutes.

Add the asparagus and cook for 2 minutes.

Stir in the peas, a good pinch of sea salt, 6 to 7 grinds black pepper, and cook for 1 to 2 minutes.

Add the vegetable stock and cook for 5 to 6 minutes over medium-high heat.

Using a traditional or immersion blender, purée the soup until completely smooth.

Serve hot, topped with chives.