Preheat the oven to 400 degrees F. Toss the asparagus with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Roast for 15 minutes until bright green and tender. Slice the asparagus into 1-1/2 inch long pieces save some to garnish the bowls of soup.

Heat the remaining olive oil in large saucepan over medium high heat. Sauté the onions until they start to soften, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the spinach followed by the peas and vegetable stock. Bring to a boil and simmer for 5 minutes until the peas are tender.

Carefully transfer the soup and asparagus to a blender and puree in batches. Return to the saucepan to reheat. Season to taste with salt and pepper.

Divide the soup into bowls and top with asparagus and scallions.