Chop off the hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
Use an immersion blender or regular blender to cream the vegetables.
Take a small bowl add the milk, remaining flour and cornstarch. Stir to combine then add to the soup mixture.
Add the thyme, nutmeg and Parmesan.
Top this creamy soup off with some homemade croutons. Enjoy!