Snap off the woody ends of the asparagus and chop into 1-inch pieces. Trim the sugar snap peas and slice the onion or spring onions.

In a medium-sized saucepan, add a splash of water or a drop of olive oil to sauté the onions over medium heat for about 3 minutes. Stir in the garlic and cook until fragrant, around 1 minute.

Add the chopped asparagus and sugar snap peas. Pour in enough vegetable stock to cover the vegetables, typically around 4 cups. Bring to a gentle boil, cover, and let simmer for about 5 minutes until tender.

Transfer the mixture to a blender or use an immersion blender. Blend until smooth, adjusting to your preferred texture.

Taste the blended soup, season with black pepper, and add lemon juice if desired. Serve warm garnished with yogurt or sour cream.