A light, fibrous baby puree made by blending steamed, softened asparagus. A nutrient-rich complementary food option for babies expanding their vegetable variety from the eighth month onward.
Snap off and discard the tough bottom ends of the asparagus, then chop the remaining parts.
Boil over low heat with a little water until soft.
Blend with the cooking water until smooth.
Important: Don't use salt or spices in baby food. Snapping off and discarding the tough, woody ends of the asparagus makes the puree smoother. Introduce new foods one at a time and watch for signs of allergy. Consult your pediatrician about feeding schedules. Consume the puree the same day, or portion and freeze it.
When you snap off the asparagus's tough bottom end, it separates at its natural breaking point, removing the fibrous part. Thinning the puree with the boiling water balances the flavor.
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