Robert wants more and more finger foods and fewer and fewer puréed items. It is simultaneously exciting and sad. I finally get to move on to more food as he become independent, but I will miss the sweet moments of him waiting expectantly for another spoonful. This super fast and easy starter is a good dish to set down while preparing the rest of a meal. I rushed it to the table after music class yesterday, and he gobbled it up!
Asparagus with Dijon and Lemon
Robert loved feeding himself!
2-3 thin asparagus stalks
1 tsp Dijon mustard
a drizzle of olive oil
1 lemon wedge
Directions
Wash the asparagus and cut off the tough end of the stalk
Cut the remaining asparagus into small bit size bits, but leave the tasty end in tact
Put a small amount of water into a sauté pan and place the asparagus pieces in the water
Cook for 5-7 minutes or until soft
Meanwhile, put the mustard and olive oil in a small bowl and mix together
Squeeze the lemon and mix again
When the asparagus is cooked, transfer it into the mustard bowl and incorporate thoroughly
Let the asparagus cool slightly before serving