It is so exciting when these delicate spears make their way into our shops. Asparagus has to be one of my favourite vegetable ever and was actually one of Poppy’s first foods. I was much more confident second time around with baby led weaning and asparagus is perfect for little hands to hold and munch on.
As far as seasonal, quick, nutritious meals go this really can’t be beaten. When you are so tired you can hardly think this is a good recipe to have up your sleeve!
Cherry or heirloom tomatoes
Olive oil for frying
There are no set quantities here or required ratios – just use what you have depending on how hungry your kids are. You could also add other veggies that need eating.
- Remove any woody ends of the asparagus by bending it – it will snap where the tender stem meets the woody end
- Slice your halloumi block in approx. 1/2cm thickness slices and brush each slice with oil on both sides
- Slice your tomatoes in half
- Heat your pan then add your halloumi and fry on both sides until golden, this will be about 2 minutes on either side
- Either steam or boil your asparagus for about 2 minutes. To test if it is ready poke the tip of a knife in, there should be a bit of resistance.
- Arrange your asparagus, halloumi and tomatoes on a plate – enjoy!
How kids can help
- Bending the asparagus to snap off the woody stem
- Arranging the halloumi, asparagus and tomatoes on a plate