Recipe

Preparation Time: 15 minutes – Cooking Time: 20 minutes

Peel the asparagus and cut it into lengths of a few centimetres. Peel and cut the potato into pieces.

Start a 20-minute steam cooking cycle with the potatoes. After 10 minutes, add the asparagus. Do not overcook the asparagus, to preserve its very delicate fragrance. With a fork, you can easily remove the fibrous part of the stems.

Put the asparagus, potato, basil and yoghurt into the blender. Mix and add a tablespoon of cooking water as needed.

Be daring!

You can replace green asparagus with white asparagus and a boiled egg yolk.

Both vegetables have the same diuretic properties, but their flavour is completely different and helps develop the baby’s taste.