Trim the woody edges of the asparagus and chop the tip and retain the middle portion.
Boil the woody edges in 2 cup approx water for 10 mins.
Drain and retain the stock. Heat oil in a pan and sauté garlic mince .Add the chopped middle portion. Cover and cook till they are tender.
When they are tender, blend them very well together with boiled potato and adding the stock. Transfer them to a saucepan and add milk. Keep stirring and don’t let it boil.Season it with salt, pepper and nutmeg. Garnish it with cream and dried herbs. Serve hot with bread.