Green Asparagus and Pea Soup with a Salad of Haricots Verts and Almonds

• 4 ¼ cups vegetable or chicken stock
• 2 ¼ pounds green asparagus, coarsely chopped and woody ends discarded

In a large saucepan, combine the stock, asparagus, milk, and cream and bring to a boil. Add the peas and spinach and return to a boil. Transfer the soup to a blender and process until smooth, or use an immersion blender. Strain the soup through a fine strainer. If necessary, push the last remaining soup through the sieve with the rounded side of a spoon. Using an immersion blender, blend the bu