Chop off the hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
Heat up oil in a large pot. Add asparagus & minced garlic. Sautee then sprinkle 1 Tbsp. 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.
In a small bowl to add milk, flour and cornstarch. Stir & add to the pot. Simmer for 2-3 minutes until thickened.
Use an immersion blender or regular blender to cream the vegetables.
Add the milk, thyme, nutmeg, and Parmesan.
The soup comes out so creamy!
Top this soup off with some homemade croutons and extra Parmesan. Enjoy!