Go Back
–+ servings
Pureed Asparagus baby food in bowl with cooked asparagus stalks on the side
Print Add to Collection

Favorite Asparagus Baby Food

Learn the easiest way to make flavorful Asparagus Baby Food with a method that makes both baby-led weaning asparagus and asparagus puree. Plus: Find storage and serving tips.
Course Baby Food
Cuisine American
Diet Vegetarian
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4
Calories 32kcal
Author Amy Palanjian

Equipment

Ingredients

  • 1 bunch asparagus
  • 1 tablespoon olive oil
  • 2 tablespoons avocado or fully cooked potato, rice, quinoa (optional for the puree)
  • 2-4 tablespoons no-salt-added chicken stock (or vegetable stock, breastmilk, or formula)
US Customary - Metric

Instructions

  • Break off the bottom inch or so of the asparagus stalk. (It will naturally break where it starts to be less tender.) Break stalks in half or thirds to make pieces about 3 inches long.
  • Add olive oil to a pan over medium heat. When warm, add the asparagus. Toss to coat. Cover and cook for 6-8 minutes, or until the asparagus is tender when poked with a fork.
  • Let cool slightly and serve baby-led weaning style.
  • Or, transfer to a blender with chicken or vegetable stock and any of the optional add-ins, if using, and blend smooth to make a puree.

Notes

  • Store the puree in airtight containers in the fridge for up to 5 days. Or freeze in an ice cube tray overnight, transfer to a freezer bag, remove as much air as you can and freeze for up to 6 months. Thaw 1-2 cubes overnight in the fridge in a container or at room temperature for about an hour.
  • Choose a bunch of asparagus with approximately the same thickness, if possible, so they cook for the same time.
  • Remove the bottom inch or so from the stalks, as that is usually a less tender part of the plant.
  • Cook until soft so it’s easy for baby to eat or to blend.
  • Add a few basil, spinach, or parsley leaves to enhance the green color.
  • Mix with Bean Puree, Apple Puree, Pea Puree, or Spinach Puree as desired.
  • Use leftover puree as a pasta sauce. Add a little fresh lemon zest and juice, Parmesan cheese, and salt to round out the flavors.

Nutrition

Serving: 0.25cup | Calories: 32kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg