Easy spring veggies: asparagus & peas with lemon & cheese (plus baby food version)

FRESH AND SIMPLE. What better way to cook kid-friendly vegetables in the springtime, especially when the whole process takes 10 minutes?

steamed asparagus and peas with parmesan

Our dinner table is divided these days: there is one pea fan, one asparagus fan. This dish combines the best of both, in an effort to help them both try a bit of something previously rejected (and rejected and…) plus they’re just a delicious combination for those of us who enjoy everything.


  • Picky eater version: This time, the “picky eater” version isn’t about leaving out questionable ingredients. The trick is adding a little more: an extra couple of cheese shavings, a little more lemon juice or an extra pinch of salt–depending on what your eater likes, do all three.
  • Baby food version: Combine olive oil, peas, asparagus and enough cooking liquid to liquify. Blend.



  • 1 pound fresh asparagus
  • 2 cups frozen peas
  • juice from half a lemon
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • freshly grated or shaved Parmesan cheese


In a medium sized sauce pan, add about 2 inches of water and bring to a boil. Meanwhile wash asparagus and snap off brittle ends by holding one end of the spear in each hand. Once boiling, add asparagus to the water and cook for 2-3 minutes. Drain water (set aside if making baby food) and add olive oil plus peas (directly from the freezer is fine). Stir and add salt plus pepper.

Serve garnished with fresh lemon juice and cheese.

Meanwhile, your assistant may or may not be “taking your picture” with her snorkel mask. Depends on your kitchen…



  1. Caron says

    Thanks for the recipe. My 18 month old son loved it – my daughter was luke warm, but I think she was having one of those days. I’ll try again tonight. Love your site – great idea and recipes look fantastic. Thanks!


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