Asparagus is a good source of potassium, fiber, folic acid and riboflavin, and is low in calories and sodium, making it one of the most nutritious vegetables around, according to the Michigan Asparagus Advisory Board. Asparagus puree makes a great base for soups, dips, creamed dishes, stews and sauces and is a great way to accustom toddlers to the taste of green vegetables. Use the entire spear or save the ends of the stalks when steaming or sautéing asparagus spears and use those for your puree.
Step 1
Rinse asparagus under cool running water and then cut the tip off the spears. Cut the spears into pieces about 1 inch long.
Step 2
Fill a medium pot with water and bring to a boil. Once the water reaches a full boil, drop in the asparagus.
Step 3
Boil the asparagus over high heat for six to eight minutes, or until the asparagus is tender and mashes easily when pressed with a spoon. Do not overcook the asparagus, as doing so negatively affects the flavor and color of the vegetable.
Step 4
Place the cooked asparagus into a blender along with 1 cup cooking water and 2 tsp. lemon juice. You can also use 1/2 cup cooking water and 1/2 cup cream of mushroom soup for a delicious treat.
Tips and Warnings
- Experiment with the water content of your puree until you find a consistency you enjoy. Adding more water to the blender results in a thinner puree, while using less water will give you a thicker puree.
Things You'll Need
- 16 spears asparagus
- Medium pot
- Blender
- 2 tsp. lemon juice
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