Roughly dice the onion, slice the trimmed asparagus and finely chop or mince the garlic.

Warm the oil over a medium heat and add the onion. Cook for a couple minutes until it starts to soften then add the asparagus and garlic. Cook another couple minutes until becoming tender.

Add the stock, bring to a simmer and cook around 5-10min until asparagus is tender. Add the arugula (or spinach), wilt it down then blend the soup either with a hand blender or transfer to a blender.

While soup is cooking, roughly chop then crush the mint, add the oil and crush so the mint and oil are well combined.

Season the soup to taste, serve and drizzle over the minted oil.