Asparagus Baby Food

Author: Anna Hart

Soft asparagus baby food made two ways- smooth puree or BLW-friendly spears. Ready in 15 minutes and perfect for babies 6 months and up.

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: 3

You can find detailed step-by step-photos above the recipe card.

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.

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.

All nutritional information is based on third-party calculations and should be considered estimates.

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