Asparagus is a delicious spring veggie, great to cook as a finger food or to use for a baby puree. The spears are fun and interesting for a baby to look at and play with.
From a nutritional point of view Asparagus is high in several vitamins and nutrients: full of Vitamin C, A, some B vitamins and folic acid. It’s also high in iron, calcium and it’s a nice source of protein.
Like cauliflower and broccoli, asparagus might be difficult to digest for a little baby (6M) and might cause tummy ache or gas. So, it’s better to wait until your baby is 9 months old to introduce it in your baby’s diet.
Today I would like to share with you a nice combo: asparagus + almond butter + pear.
The almond butter (you can use any nut butter of your choice) gives texture to the puree adding also protein. The pear is a nice sweet touch. Also, pears are a lovely natural remedy for constipation: they regularize bowl movements.
The procedure is very simple.
Let’s start trimming the asparagus. I have a trick. To remove the hard part I bend the lower part the asparagus with my fingers up until it snaps out naturally.
Chop the asparagus in small pieces and steam them for 8 minutes.
Meanwhile core the pear, do not peel it and chop in pieces.
In a tall container add the steamed asparagus, the pear (raw, not cooked) and the almond butter.
You can use any kind of nut butter you like or, for a nut free option, sunflower butter. Personally I think that almonds have a not too strong flavor that works very well in the recipe.
You should not need any thinning liquid as the pear is naturally watery, but if you want a more running consistency you can use the residual steaming water from the asparagus or some baby formula or breastmilk or simply warm water.
Using an immersion blender transform into a smooth puree’ and serve.
You can store any leftover in the refrigerator for up to 3 days or freeze it for up to 3 months.
For more proteins you can add few chicken or turkey or fish fillet pieces with the asparagus in the steamer and follow the same instructions above.
- 10 asparagus
- 2 small Barlett pears
- 1 Tbsp almond butter
Trim the asparagus and chop them in small pieces.
Steam the asparagus for 8 minutes.
Core the pears, do not peel, and chop in pieces.
In a tall container or food processor add the asparagus, pears, almond butter.
Using and immersion blender blend up until smooth.
Serve room temperature or store 3 days in the fridge or 3 months in the freezer