Coat a large saucepan with cooking spray.

Sauté the chopped onion and minced garlic until tender.

Add the asparagus pieces, chicken broth, and red pepper flakes.

Bring the mixture to a boil.

Reduce heat, cover, and simmer for 10-15 minutes or until asparagus is tender.

Place a third of the mixture in a blender.

Add cream cheese, sour cream, and dill.

Cover and process until smooth.

Return the blended mixture to the saucepan.

Cook over medium heat until heated through.

Sprinkle with ground nutmeg before serving.