Trim tough ends and peel asparagus stems with potato peeler. Tie together in 3 bunches; simmer in large pot of salted water until just tender. Lift bundles out; place in sink of cold water. When cook, drain on paper towels. Cut into 1-inch pieces; reserve. In medium saucepan, saute onion and parsley with coriander and butter until soft. Stir in flour; cook for three minutes. Remove pan from heat; stir in heated broth. Simmer mixture 5 minutes. Add reserved asparagus stalks. Puree mixture in blender or food processor until smooth. (Do in batches. ) Return puree to saucepan; stir in cream and reserved tips. Heat. Do not boil. Stir in lemon juice. Add salt and pepper. Serve hot or chilled. Our Best Recipes to You, Again 1995 MC KEE, Gwen and Barbara MOSELEY Best of the Best from Indiana: Selected Recipes from Indiana"s Favorite Cookbooks. Quail Ridge Press. Brandon, Mississippi MM Format by John Hartman Indianapolis, IN