I love Cilantro and this is the way I keep it fresh... Cut an 1/8 inch off the stems, place in a mason jar with water covering at least an inch of the bottom stems; cover loosely with a plastic veggie bag or Ziploc and keep refrigerated. Will stay fresh for weeks. MUST do this!!!
this is very similar to my asparagus soup recipe...i use leeks, no cream, no marjoram. when serving, you can put a dab of sour cream, creme fresh, and chives on top...great cold for hot summer day. hot for chillier times. east coast farm markets now have fabulous asparagus, get them there...so good...freezes very well. great in demitasse cups for first course.
Quinoa Primavera with Spring Peas and Asparagus | Whole Foods Market - replace chicken with tofu/tempeh