Pea Gazpacho with Asparagus and Pink Peppercorns

Peel asparagus, snap off woody ends and cut into 3 cm (approximately 1 inch) long pieces. Peel and finely chop shallot. In a saucepan, fry shallot in hot oil until translucent. Add peas, asparagus, and pine nuts add deglaze with broth. Simmer about 10 minutes. Remove from the heat, add mint and let cool. Remove about one ladleful of vegetables and set aside. Puree remaining mixture and strain through a sieve into a container. Whisk in cream cheese and yogurt and season with lemon juice, salt, and pepper. Freeze until very cold, about 40 minutes.