Learn how to create delicious Asparagus Baby Food in a snap, whether you prefer purees or baby-led weaning. In this article, I will share a simple 15-minute method for both options, along with flavor variations, storage tips, and expert guidance on how to select the best asparagus.
Asparagus Baby Food
Every spring, I find myself craving the taste of fresh asparagus. Luckily, you can find fresh or frozen asparagus year-round, making it easy to whip up this baby food recipe whenever you desire. The cooking technique I’ll be sharing is similar to how I prepare Zucchini Baby Food. We’ll sauté the asparagus in olive oil, allowing you to serve it either for self-feeding or puree it for your little one.
If you prefer, you can also try this method with roasted asparagus. Both options are equally delicious. And don’t forget, any leftover puree can be used as a pasta sauce if you’re feeling creative. It’s unbelievably fresh!
Baby-Led Weaning Asparagus
Asparagus is an excellent choice for baby-led weaning because it naturally lends itself to being easily held and self-fed by your little one. We’ll prepare it to ensure it’s soft and manageable for your baby to enjoy.
One of the great things about this recipe is that your baby can enjoy the same delicious side dish as you, without needing any modifications. Just remember to set aside a portion for your baby before adding salt.
For those who prefer purees, we’ll cook the asparagus until it’s soft and then blend it with a touch of no-added-salt chicken or vegetable broth. To add more flavor, nutrients, and texture, you can include potatoes, fully cooked rice or quinoa, or even avocado.
These additional ingredients can transform the puree into a Baby Food Combination or simply make it more satisfying for your little one.
Ingredients You Need
Here’s what you’ll need to create this delightful baby food recipe:
- Asparagus: You can use any thickness of asparagus, as long as it looks fresh and the tips are tight (avoid ones that are starting to flower, as they may taste bitter). Alternatively, you can use frozen asparagus.
- Olive oil: I recommend using extra virgin olive oil for its healthy fats and flavorful touch to this vegetable recipe.
- Optional: In the puree version, you have the choice to add potatoes, fully cooked rice or quinoa, or avocado for extra nutrients and texture.
Follow these steps to prepare this asparagus recipe:
- Snap off about an inch from the bottom of each asparagus stalk (it will naturally break where it becomes less tender). Break the stalks into pieces about 3 inches long.
- Heat olive oil in a pan over medium heat. Once warm, add the asparagus and toss to coat. Cover and cook for 6-8 minutes, or until the asparagus is tender when pierced with a fork.
- Allow the asparagus to cool slightly. You can serve it for baby-led weaning or transfer it to a blender with chicken or vegetable stock and any optional add-ins. Blend until smooth to create a puree.
How to Store
Keep the cooked asparagus spears or prepared puree in airtight containers in the refrigerator for up to 5 days. Alternatively, you can freeze the baby food for later use.
(Also, check out our Apricot Baby Food recipe for more delicious ideas.)
Best Tips for Success
Follow these tips for the best results:
- Select asparagus spears of similar thickness, if possible, to ensure even cooking.
- Remove about an inch from the bottom of the stalks, as it tends to be less tender.
- Cook the asparagus until it’s soft, making it easier for your baby to eat or blend.
- Consider adding additional ingredients to turn the puree into a baby food combination.
- Save any leftover puree to use as a pasta sauce. Simply add a touch of fresh lemon zest and juice, Parmesan cheese, and salt for more flavor.
I would love to hear your feedback on this article, so please feel free to comment and rate the recipe below.