Asparagus......

Okay I was wanting to make this soup.....Chicken, Asparagus & Sweetcorn Soup but it says to use fresh asparagus but I only have canned and the fresh stuff is expensive!!

Do you think it would be okay to use the canned stuff??

Here's the recipe anyways,

Chicken, Asparagus And Sweetcorn Soup

INGREDIENTS

2 chicken breasts
2 tablespoons olive oil
1 leek, sliced
2 cobs sweet corn, kernels removed (or 1 can corn kernels)
2 cloves garlic, sliced
1 bird's eye chilli, seeds removed and finely chopped
2 medium Desiree potatoes, 1 cm dice
1 litre chicken stock
1 bunch asparagus, finely chopped
2 tablespoons chopped chives
2 tablespoons chopped parsley
salt and pepper
6- 8 slices of sourdough toast
2 tablespoons olive oil
1 clove garlic, crushed





METHOD
Preheat oven to 200°C. Heat a medium oven proof pan with 1 tablespoon oil. Season chicken well and cook for 2 mins on each side or until golden. Place in the oven for further 10 minutes or until just cooked though.

In a medium heavy-based saucepan heat the remaining oil, add the leek, corn, garlic and chilli and sweat for 3 minutes. Add the potatoes and stock. Simmer for 8 minutes or until potatoes are tender.

Heat a char grill pan or fry pan to a medium heat. Brush bread with combined olive oil and garlic. Cook for 1 minute on each side until golden. Add the asparagus to the soup. Slice the chicken on the diagonal and also add to the soup. Stir though the chives and parsley and season to taste. Serve with the garlic bread.

hmm it doesn't say where the asparagus gets cooked? Unless I missed it.
If you are just adding it at the end and stirring it through I reckons you could use the tinned asparagus.
If its fresh I'd expect it to be cooked somewhere along the line. Or do you simmer the soup for a while after everything is added?

Ray - It says to finely slice it so it will obviously cook fast.....Its says to add it in the last paragraph. It is just after the part of char grilling the bread. So it isn't in for long before serving....

in that case I'd just use the tinned asparagus, drained and myabe patted dry with paper towel (if it won't stick to the paper)

Using canned shouldn't be a problem... I'd just add it before serving.