ReSqueeze Pouch Recipe - Asparagus Pea Purée


Asparagus and Pea Purée
One Bunch of Asparagus
1 C Peas 
Half Shallot
2 T Parmesan Cheese
1/2 C Water, Broth or Breastmilk
Olive Oil
Directions: Coat asparagus and shallot with olive oil and roast on baking sheet at 350 for 20 minutes or until vibrant green and soft. Boil peas until vibrant green and softened. Add asparagus, peas, shallots, cheese and liquid to blender or food processor and blend to desired consistency. It also makes a fabulous pasta topping before it's blended :). 
Contributed by the wonderful mother and photographer Cristin More.