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Condiments >>
Ely Pickled Vegetables
Recipes
Here you will find an assortment of gourmet Ely Farm recipes that were user-submitted and jury-approved!
Chicken Asparagus Soup
2 lbs fresh asparagus
2 large potatoes, peeled and diced
1 large onion
2 celery ribs, chopped
1 medium carrot, chopped
2 tsp. dried parsley flakes
1 garlic clove, minced
2 TBSP. vegetable oil
2 cans (14 ½ oz. each) chicken broth
1 tsp. salt ½ tsp. pepper, divided
1 bay leaf
2 cups cubed cooked chicken
2 cups half and half cream Shaved parmesan cheese, optional
Clean asparagus, cut tips from spears and set aside. Place stalks in a pot, cover with water and bring to a boil. Reduce heat and simmer for 40 min or until tender. Set aside. Reserve 4 cups of cooking liquid.
In a Dutch oven, sauté the potatoes, onion, celery, carrot, parsley, and garlic in oil until vegetables are tender. Stir in the broth, salt, ¼ tsp. pepper, bay leaf, and reserved cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Discard bay leaf. Cool slightly.
In a blender, cover and puree soup and cooked asparagus in batches until smooth. Return to pan. Add the chicken, cream, remaining pepper, and reserved asparagus tips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender. Garnish with parmesan cheese if desired.
Baked Asparagus
Clean asparagus and snap into bite size pieces. Add as many fresh sliced mushrooms, and diced fresh tomatoes as you like. Drizzle with olive oil and whatever seasonings you prefer. Bake in the oven on a cookie sheet for 15-20 minutes (or until tender) at 350 degrees.
Asparagus Pancakes
1 ½ cups cooked, chopped asparagus
1/3 cup cheddar cheese
1 TBSP. parsley
1 egg, beaten
½ tsp. salt
Dash pepper and garlic powder
½ cup bisquick mix
Cook asparagus until tender crisp, and pulse chop in food processor. Mix all ingredients until it comes to a pancake like batter. (May need to add 1-2 TBSP milk). Spread mixture into 3 inch pancake circles onto hot griddle and cook on both sides. Top with salsa, ranch, or cheddar cheese.
Asparagus Salsa
1 1b. fresh asparagus trimmed and cut into ½ inch pieces
1 cup chopped tomato
½ cup chopped onion
1 jalapeno pepper seeded and chopped
1 TBSP. fresh minced cilantro
1 tsp. cider vinegar
¼ tsp. salt
Bring asparagus to a boil in a pan. Reduce heat and simmer 2 minutes. Drain and immediately rinse with cold water. Mix all ingredients together and refrigerate for 4 hours. Serve with tortilla chips.
Beef Asparagus Stir-Fry
10 medium dried black mushrooms (or)
1 cup fresh sliced mushrooms
1 1b. boneless flank or sirloin steak
1 TBSP. oil
1 tsp. cornstarch
1 tsp. salt
1 tsp. sugar
1 tsp. soy sauce
If using dried mushrooms: soak in warm water until soft, drain and cut caps into ½ inch pieces. Cut steak with grain into 2 inch strips and then in 1/8 inch slices. Mix cornstarch, salt, sugar, and soy sauce; pour over steak and marinate 20 minutes.
1 1b. fresh asparagus
4 oz. pea pods
2 green onions with tops
¼ cup chicken broth
2 TBSP. cornstarch
2 TBSP. oyster sauce
1 tsp. sugar
Cut up asparagus into bite size pieces. Boil pea pods for 1 minute, drain. Cut green onions into 2 inch pieces. Mix broth, cornstarch, oyster sauce, and sugar.
3 TBSP. vegetable oil
1 tsp. minced ginger root
1 tsp. minced garlic
Heat wok. Add oil to coat pan. Add gingerroot, garlic, and beef. Stir fry until beef is brown. Approximately 3 minutes.
2 TBSP. vegetable oil
1 tsp. salt
2 TBSP. dry white wine
½ cup chicken broth
Add vegetable oil to wok to coat pan. Add mushrooms, asparagus, and salt. Stir fry 1 minute. Add wine; cook 30 seconds. Stir in chicken broth; heat to boiling. Stir in beef; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 20 seconds. Add pea pods; cook and stir 30 seconds. Garnish with green onions.
Submit your Favorite Ely Farms Recipe Today!
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Ely Farms - Grafton Nebraska
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