Boil the asparagus for 12 minutes or until tender, reserve 3 cups of cooking liquid. Sauté the onion until soft. Add the parsley, coriander, butter and flour and stir for a few minutes. Dissolve the bouillon cube in the reserved cooking liquid, stir into the roux gradually and simmer for 5 minutes. Add the stalks and puree in blender. Pour all into a heavy saucepan. Add the heavy cream, lemon juice to the saucepan. Stir in the asparagus tips. Add salt and pepper to your liking. Serve hot with parsley or chilled with thin slices of lemon. Serves 6