Instructions: 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.

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Brandon, Mississippi

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