- 12 ounces asparagus chopped, fresh or frozen
- 4 mint leaves
- 1/2 cup broth (reserved) steamer water, breast milk or formula
In a medium saucepan, bring 2 inches of water to a boil over medium heat. Place the asparagus into a steamer basket over the boiling water, cover and steam for 10 minutes. Let cool slightly and reserve steamer water.
Transfer the asparagus and mint leaves to a blender or food processor and puree until you reach your desired consistency, adding liquid in 1/4 increments if needed.
Serve to baby or freeze.
Additional Spices: Not into mint? Then you can sub in 1/4 tsp cumin, 1/8 tsp ginger, 1/4 tsp mild curry powder or a squeeze of fresh lemon juice in it’s place.
Yield: 18 ounces
Age: 4 months and up
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).
Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!