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Place the asparagus pieces in a steamer basket. Place the steamer basket in a pot with ½ to 1 inch (1.25-2.5cm) water in the bottom.
Cover the pot with a tight-fitting lid and then place on a burner over high heat. Cook for 6 to 7 minutes, until the asparagus is very tender.
Carefully transfer the cooked asparagus to a blender, along with 2 tablespoons cooking liquid.
Process until very smooth, scraping down the sides and adding an extra splash or two of the cooking liquid as needed.
Transfer to a small bowl, let cool, and then serve or store until ready to use. Store in an airtight container in the refrigerator for 3 to 5 days or in the freezer for 4 to 6 months.
Asparagus is a good source of potassium, fiber, folate, vitamin A, and vitamin C, and the bright green color of this puree is a fun bonus for baby! Be sure to purée it well because asparagus can be stringy.
Dairy free. Egg free. Gluten-free. Nut free. Soy free. Vegan.