Asparagus Baby Food (Puree & BLW)
If you've got a bunch of asparagus sitting in the fridge and a hungry little human to feed- this one's for you. I'll show you two easy ways to serve asparagus baby food: a smooth puree and a baby-led weaning (BLW) option. Both come together in about 15 minutes, no fuss.
We keep things simple here. I like to lightly fry (or roast) the asparagus in a little olive oil first- it really brings out that lovely earthy flavor and adds some healthy fats. Then we simmer it in water until it's super soft (this part matters!) and from there you can either blend it into a puree or serve it as soft finger food.
If you're just getting started with feeding solids, I'd recommend having a quick read through these guides first:
- Baby-Led Weaning First Foods- a simple guide to help you get started
- BLW vs. Purées- walks you through both approaches
- Baby-Led Weaning Utensils- my favorite beginner-friendly feeding tools
Jump to:
Asparagus Baby Led Weaning
6 months
I like to offer whole asparagus spears cooked until really soft. If they're quite thick, I usually slice them lengthwise, and sometimes I'll also halve them- as long as they're still long enough for baby to grab easily.
9+ months
Around this age, babies are usually starting to develop their pincer grasp. So I start cutting the asparagus a bit smaller- but I always slice it lengthwise first, especially if it's thick, and then chop it into soft little pieces. It just feels a bit safer than round chunks. I still like to keep a few longer spears in the mix too, so they can practice biting and chewing- it's a nice balance.
Tips for Success
- Cook until very soft and bendy- I always slightly overcook asparagus for babies. Softer is better here.
- Not soft enough? Just cook it a little longer!
- Do the finger test- and see if you can easily mash it between your fingers.
- Avoid stringy or fibrous bits.
Asparagus Puree
This one is as simple as it gets.
Once your asparagus is cooked until really soft, just add it to a blender and blend until smooth. Adjust with a little water if needed
You can also pair it with other cooked foods to mellow the flavor:
- Potato (my go-to- makes it creamy and mild)
- Sweet potato (adds a little natural sweetness)
- Pear (also adds sweetness)
Ingredients you'll need
- Asparagus: I used fresh, green asparagus. You could also use white asparagus- just keep in mind that white asparagus needs to be peeled first as the outer layer is tougher. Frozen asparagus is also a great option- just thaw slightly before cooking and you're good to go.
- Olive oil: You can absolutely use other oils too, such as canola or sunflower oil if you prefer something more neutral
- Water
Step-by-step instructions
Here's a quick step-by-step with photos so you can see exactly how it comes together. You'll find the full printable recipe card down below.
Step 1: Break off the woody ends (they snap naturally where needed). Slice lengthwise if thick and cut them also in half or thirds.
Step 2: Heat a little olive oil in a pan. Add asparagus and roast for a few minutes. Add a splash of water, cover and cook until very soft.
Step 3: If you want to make puree, add the cooked asparagus and some water to a (small) food processor and blend until smooth.
Step 4: Add water as needed to adjust texture.
Storage
- How to store fresh asparagus: Keep fresh asparagus in the fridge upright in a glass with a little water (like flowers!).
- How to store: As for the puree, I usually freeze leftovers right away, but if you do need to store it, keep it in an airtight container in the fridge for up to 1 day. The same goes for cooked asparagus spears- store them in an airtight container and use within 1 day.
- How to freeze: You can freeze both the puree and cooked asparagus spears. For the puree, spoon it into large ice cube trays, freeze until solid, then transfer to a freezer-safe bag or container. For BLW spears, let them cool completely first, then freeze in a single layer before transferring to a freezer-safe container or bag.
- How to reheat: Gently warm on the stove, in the microwave or in a water bath.
FAQs
Asparagus can be a little tricky on tiny tummies- mainly because Asparagus contains raffinose, a type of carbohydrate that can be harder to digest and may lead to gas formation. Some babies handle it just fine, others might get a bit fussy or gassy.
You could try serving smaller amounts, cooking it extra soft or pairing it with gentler foods.
That unmistakable smell comes from sulfur-containing compounds (like asparagusic acid) that break down during digestion. It's not harmful and a totally normal bodily reaction.
More baby food recipes
Asparagus Baby Food
Ingredients
- 1 bunch asparagus
- 1 tablespoon olive oil *or other oil of choice
- water as needed
Instructions
- Trim off the woody ends of the asparagus (they'll naturally snap where the tough part starts). If the spears are thick, slice them lengthwise, then cut into long pieces that are easy for baby to hold.
- Heat the olive oil in a pan over medium heat. Add the asparagus and cook for 2-3 minutes, stirring occasionally.
- Add a splash of water, cover with a lid, and let simmer for about 6-8 minutes, or until the asparagus is very soft and easily mashed between your fingers.
- Let cool slightly and serve as soft BLW spears, or transfer to a small food processor or blender with a little water and blend until smooth for a puree.
Equipment
- 1 cutting board + knife
- 1 food processor or blender (when making puree)
Notes
- Cook until very soft and bendy- I always slightly overcook asparagus for babies. Softer is better here.
- Do the finger test- and see if you can easily mash it between your fingers. If not, cook longer and avoid stringy or fibrous bits.
- Storage:
- Keep fresh asparagus in the fridge upright in a glass with a little water (like flowers!).
- To store: As for the puree, I usually freeze leftovers right away, but if you do need to store it, keep both puree and cooked spears in an airtight container in the fridge for up to 2 days.
- To freeze: For the puree, spoon it into large ice cube trays. For BLW spears, let them cool completely first, then freeze in a single layer.
- To reheat: Gently on the stove, in the microwave or a water bath.
