This past weekend I went to the farmers market and gorgeous pencil asparagus were everywhere. Asparagus aren’t one of those vegetables that you naturally think of giving to a baby. I was struggling to think of a recipe, then last night my husband said, “Let’s have stir fry for dinner”.
The ingredients in a stir fry lend themselves to the flavors that marry beautifully in baby food. I will say that it was tough leaving out the soy sauce, but young babies still don’t need the extra sodium in their diet.
When I pulled the lid off the food processor the sesame aroma leapt out at me and I guess Kenya too, since he was screaming, and I mean SCREAMING for a bite. He only mumbles a few words, but “mmmm..,” kept coming out as he ate bite after bite. I’ll take that as a compliment.

Chicken “Stir fry” Puree (makes 12 baby servings, freeze 1/2)

1 Chicken Breast
1 Tsp Fresh Ginger, peeled, chopped or sliced into 2 coins)
1 Garlic Clove
2 Tbsp Onion, chopped
3/4 Cup Broccoli, peeled, stem and florets (or frozen)
1/2 Asparagus, bottoms trimmed and chopped
1 Tbsp Tahini
1 Tbsp Sesame Seeds

1. Put chicken in a steamer pot over boiling water and cook for 4 minutes.
2. Add ginger, garlic, onion, broccoli and asparagus and continue steaming another 4 minutes or until the chicken is cooked through and vegetables are fork tender.
3. Place all the ingredients in a food processor and puree. Add some of the water from the steamer pot to make smooth.
4. Cool and Serve.