6 – 8 months
2 asparagus spears
1/4 cup of pumpkin, peeled and diced
2 tablespoons of quick oats
3/4 cup of water
1. Rinse asparagus spears, snap to remove woody stalk and chop into small pieces.
2. Remove skin and seeds from pumpkin and chop into small pieces.
3. Using a small pot add in the water and bring to boil. Cook pumpkin and asparagus and simmer for 5 minutes or until cooked through. Then add in oats and cook for a further 3 minutes.
4. Mash or puree using a stick blender until smooth.