Spring Spinach and Asparagus Soup

Ingredients

• 1 tablespoon olive oil
• ¾ pound asparagus, chopped (woody ends removed)
• 3 shallots, finely sliced
• 2 cloves garlic, finely chopped
• 2 large handfuls baby spinach (about 2 cups)
• 2-2½ cups vegetable broth or chicken stock
• 1 teaspoon salt
• ¼ teaspoon pepper
• Optional: Scallions, sliced