160g of white asparagus
1 tsp olive oil
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Cut off the end (the hard part of the asparagus stem). Peel the asparagus with a peeler and wash them. If large, split them into two, otherwise leave them as they are and cut into 3cm lengths.
Peel the potatoes, wash and cut into 1cm cubes.
Cut the cod into small 1cm cubes.
Put it all in the steam basket.
Pour water into the tank (level 3) and start cooking.
Place the cooked food in the blender, add olive oil and mix by adding some of the cooking liquid until the desired consistency.
The end of the asparagus is not edible because it is too tough and stringy. In general, 10cms should be removed from the base. For older children and adults, asparagus peel can be used to make a cream.
For the nutrition conscious
This dish is particularly light thanks to the asparagus which are very low in carbohydrates (sugar) and the cod which has very little fat. Asparagus is also an important source of vitamins B9, the famous folates, highly sought in food for pregnant women. This recipe is therefore very suitable for a mum expecting a / another child.