Feeding Your Baby Asparagus for Baby Food - Tasty Asparagus Baby Food Recipes for Your Baby

Asparagus in Baby Food Recipes - When Can Baby Have Asparagus? Age for Introducing Asparagus: 8-10 months

 

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The Goodness of Asparagus:

Did you know that the asparagus is actually a member of the Lilly family? Asparagus plants will shoot up new asparagus spears for 6-8 weeks during the growing season.

 

Asparagus is full of Vitamin C, fiber, some B vitamins and folic acid. Just 5 spears of steamed asparagus contain 2 grams of protein.

 

ASPARAGUS: (4 spears - steamed)

VITAMINS:
Vitamin A - 604 iu
Vitamin C - 4.6 mg
Niacin - .65 mg
Folate - 89 mcg
Vitamin B1 (thiamine) - .09 mg
Vitamin B6 - .62 mg
Vitamin E - .9 mg
Vitamin K - 30 mg
Contains some other vitamins in small amounts.

MINERALS:
Potassium - 134 mg
Phosphorus - 32 mg
Magnesium - 8 mg
Calcium - 14 mg
Sodium - 8 mg
Iron - .55 mg
Contains zinc, manganese and others

 

When can my Baby eat Asparagus?

Be Aware: Many babies who eat asparagus will have urine with a very bitter smell and quite possibly color changes due to the asparagus.

 

Asparagus, like broccoli or cauliflower, is not a good choice for one of Baby's first vegetables as it may cause gas and may be a bit hard for a young infant to digest. Asparagus is best given to an infant between 8-10 months old. If your baby has had any digestive issues, it would be best to introduce asparagus into the diet later rather than sooner.

 

Many people find that asparagus gives them a bit of gassiness and bloating so watch for this when you feed your baby asparagus.

 

Asparagus makes a great Baby Finger Food too.

 

The best way to cook asparagus for homemade baby food:

 

Prep the asparagus by holding one asparagus spear with one hand in the middle of the spear and the other hand at the stem. Bend the spear until it snaps. Toss out the lower end that snapped off. Repeat until all your asparagus is "snapped".

 

A few people recommend peeling asparagus - we have done this only once and found it very very time consuming and not worth the trouble. The snapping method works just fine. You may however wish to experiment with both methods.

 

The following cooking instructions are taken from the Michigan Asparagus Advisory Board

 

Stovetop:

Saucepan or Steamer: Cook fresh asparagus in a small amount of boiling water until tender. Fresh asparagus will be crisp-tender in 5 to 8 minutes.

 

Frying Pan:
Place a strip of folded aluminum on the bottom and up the sides of the pan, extending over the edges. Bring water to a boil; add asparagus spears and cook, uncovered, until crisp-tender, 3 to 5 minutes. Use foil strips to gently lift the spears to a serving dish.

Double Boiler or Percolator:

To steam asparagus in an upright position, fasten the stalks into a bundle using a band of foil or string. Stand the stalks upright in the double boiler or percolator with the tips extending an inch or more above the boiling, salted water. (A glass cooking vessel works best.) Cover and cook until tender, 5 to 8 minutes.

 

Stir-Fry:

Cut spears diagonally in 1/2 inch pieces, leaving tips whole. Stir-fry pieces in butter or hot oil, in a skillet or wok at medium high heat. Stir constantly until tender-crisp, 3 to 5 minutes.

 

Microwave:

Fresh Asparagus: - Microwave fresh asparagus by placing one pound in a microwavable baking dish or serving bowl. If cooking whole spears, arrange with tips in center. Add about 1/4 cup water and cover tightly. Microwave at 100% power for 4 to 7 minutes for spears, 3 to 5 minutes for cuts and tips. Stir or turn halfway through cooking time.

 

Frozen Asparagus: - Microwave frozen asparagus in a covered microwavable baking dish with 2 Tablespoons of water. Cook at 100% power for 4 to 7 minutes, stirring or rearranging once.

Canned Asparagus

 

A Few Asparagus Baby Food Recipes:

 

Asparagus - Basic

1 bunch of asparagus

 

1. Wash asparagus under cool water.
2. Place asparagus, "flower" side up into a steamer basket. 3. Steam asparagus until very tender and mushy or baby food puree.
3. Puree the asparagus when finished steaming. Place into your choice of appliance for pureeing and begin pureeing.
4. Add water as necessary to achieve a smooth, thin consistency.

We suggest that you serve asparagus as a finger food to an older baby.

 

Asparagus Creamy Chicken Soup

2 teaspoons olive oil
1 small onion, chopped
1 package (10 ounces) frozen asparagus
1 1/2 cups chicken broth
1/4 teaspoon basil
1/4 teaspoon garlic powder
1 cup fat free plain yogurt
1/2 cooked and diced chicken breast

Heat oil in a large skillet over medium heat; add onion and sauté until tender. Add asparagus, chicken broth, basil and garlic powder; bring to a boil over medium-high heat.

Reduce heat to medium-low and simmer until asparagus is tender. Remove from heat and stir in yogurt and chicken. Purée in batches in a blender.

 

 

Asparagus Leeks & Potatoes Soup

 

1 lb fresh asparagus or 16 ounce bag of frozen asparagus
1 1/2 teaspoons vegetable oil
1 clove garlic, crushed
1 medium sweet onion, chopped & diced
2 leeks, sliced
3 1/2 cups chicken stock
1 cup potatoes, peeled and diced (not cooked.)
1 cup sweet potatoes, peeled and diced (not cooked.)
seasonings as desired
2 tablespoons parmesan cheese, grated

Trim the fresh asparagus (skip if using frozen) separating the stalks from the flowers. Steam the flowers (tips) separately.
In large saucepan, heat oil and saute garlic, onion, leeks and asparagus stalks just until softened (onions will be translucent)

Add the stock and the potatoes. Reduce the heat to simmer and cover. Simmer for 20 to 25 minutes or until vegetables are tender.

Puree in food processor until smooth.
Add seasonings such as basil, pepper, rosemary (great with pepper and basil.).
Return the puree to the saucepan and add the asparagus flowers (tips).
Serve sprinkled with Parmesan cheese.

 

 

Oven Baked Cheesy Asparagus Chicken

1 cup finely diced chicken
1/2 cup chopped onion
1 (10 ounce) package frozen cut asparagus, thawed and drained
8 eggs (use only yolks for babies 8-12 months)
2 cups milk (you can use 1 cup whole milk yogurt if you prefer)
1 cup all-purpose flour
1/4 cup finely shredded Parmesan cheese
pinch of pepper, garlic powder and dill
1 cup shredded Cheddar cheese - for the top

Preheat your oven to 425 degrees F (220 degrees C). Prepare a 9x13 inch baking dish with a light coating of olive oil.
Mix the chicken, onion, and asparagus together then add to the prepared baking dish. In a large bowl, beat together the eggs (or egg yolks), milk, flour, parmesan cheese, and the herbs/spices.

Pour over this over the chicken/asparagus mix.
Bake for approx. 20 minutes or until a knife inserted in the center comes out clean. Sprinkle with the cheddar cheese then back into the oven to bake for 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.

 

Foods Good to Mix With Asparagus:

Carrots
White Potato
Squash (Summer)
Brown Rice
Lentils
Pasta
Chicken

 

 

 

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