Already Registered?

SIGN IN

Don't miss out on your FREE Gerber Nutrition Kit!
Back to Topic

Healthy Eating Habits

Asparagus

Asparagus

Did you know that the asparagus plant is part of the lily family? Spring is when this nutritious vegetable and those beautiful flowers are both in season. This spring, introduce asparagus to your preschooler with these quick tips and recipes.

One-third cup of cooked asparagus is a serving for your preschooler. This amount provides 130 milligrams of potassium, 1 gram of fiber and is an excellent source of folic acid and vitamin A for preschoolers.

When shopping, look for firm, fresh spears. Larger diameter spears are usually more tender. Trim the stalk before cooking until soft. You can peel asparagus, but it’s not necessary.

Quick and easy ways to serve asparagus include:

  • Boil until soft, drain and cut into bite size pieces
  • Microwave until tender and cut into bite sized pieces then add to your favorite sauce or casserole
  • Serve cooked soft bite size pieces with a cheese or yogurt-based dip.
  • Cut cooked soft spears lengthwise into thin strips for snack time

Remember to set a positive example by tasting and enjoying new foods yourself. It’s okay if your preschooler wants to dip her asparagus into some ketchup… focus on the positive that she is trying a nutritious new food. Mealtime should be fun!

Asparagus recipes adapted from meals.com

Ingredients
1/2 cup water 1 small yellow, red or green bell pepper, chopped
2 tablespoons reduced-sodium soy sauce 1 small onion, thinly sliced
2 teaspoons MAGGI Instant Beef Flavor Bouillon 1/2 cup carrot strips
2 teaspoons cornstarch 2 cups (6 ounces) sliced fresh mushrooms
1 tablespoon vegetable oil 2 green onions, sliced
1 pound fresh asparagus, cut into 1/4 inch pieces or less 3 cups hot cooked rice
12 ounces boneless beef sirloin, trimmed and thinly sliced and cut into 1/4-1/2 inch pieces

Instructions

Estimated Times
Preparation Time: 15 mins
Cooking Time: 15 mins
Servings: 4


COMBINE water, soy sauce, bouillon and cornstarch in small bowl.

HEAT oil in large skillet. Add asparagus, beef, bell pepper, onion and carrot; cook, stirring frequently, until beef is no longer pink.

ADD mushrooms and green onions; cook until tender and vegetables are soft. Stir in soy sauce mixture; cook, stirring constantly, until sauce comes to a boil and thickens. Serve over rice. Season with ground black pepper.

Ingredients
1 tablespoon olive oil 1/2 cup water
8 ounces thin asparagus, trimmed and cut diagonally into 2-inch pieces 1 teaspoon MAGGI Instant Chicken Flavor Bouillon
2 large cloves garlic, finely chopped 1 package (9 ounces) BUITONI Refrigerated Linguine
4 large plum tomatoes, chopped 1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese

Instructions

Servings: 4


HEAT oil in large skillet. Add asparagus; cook, stirring occasionally, until tender. Add garlic; cook until tender. Stir in tomatoes, water and bouillon; bring to a boil. Remove from heat.

PREPARE pasta according to package directions. Toss with asparagus mixture; sprinkle with cheese. Season with ground black pepper, if desired.