Asparagus

Asparagus may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.

Asparagus thrives in sunny locales, where its young, tender spears are harvested before their skins grow woody and their flower buds (also called asparagus tips) start to open. Some think of asparagus spears as a green vegetable, but there are purple and white varieties, each offering nuanced flavor—some more herbaceous and sweeter than others.

Our First Foods Essentials bundle is a must-have for a strong start with solid foods.

Yes. Asparagus is cylindrical, plus it can be tough to chew. Ironically, the risk can be higher with chopped asparagus as a baby can more easily attempt to swallow a small round piece of food without chewing than a whole stalk, which would most likely be softened and flattened by munching or would trigger a strong gag. To reduce the choking risk, prepare and serve asparagus in an age-appropriate way. As always, make sure to create a safe eating environment, stay within arm’s reach of baby during meals, and check out the age-appropriate serving suggestions.

For more information on choking, visit our section on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Allergies to asparagus are rare but have been reported.^[1] Individuals who are sensitive to plants in the Liliaceae family (chives, garlic, leek, onion, and shallots) may have an increased risk for asparagus allergy or experience hives or contact dermatitis from handling asparagus.^[2]

As with introducing any new food, start by serving a small quantity during the first couple of servings. If there is no adverse reaction, gradually increase the amount over future meals.

Yes. Asparagus contains lots of folate to promote cell health and amino acid production, as well as vitamin B6 to help children process protein and carbohydrates. Generally speaking, the more colorful the food, the more vitamins and antioxidants within it. Asparagus is no exception: green and purple asparagus contain more vitamin A, plant-based iron, and antioxidants than white asparagus.^{[3] [4] [5]} No matter the color, all asparagus contain plenty of fiber, including prebiotic fiber, to help with digestion and a healthy microbiome.

It is not uncommon for asparagus to cause gas and some intestinal discomfort as a result of its carbohydrates and fiber content, so consider introducing asparagus slowly. Raffinose, a type of sugar also present in beans, whole grains, and other vegetables including broccoli, brussels sprouts, and cabbage, is one culprit.^[6] Asparagus also contains fructans, which can be difficult to digest for some people and causing gas, bloating, and diarrhea, and other symptoms.^[7] Lastly, the fiber in asparagus remains undigested until reaching the large intestine, where bacteria digest it through fermentation, causing gas. Start slowly and work your way up.

★Tip: Asparagus spears must be stored in the fridge—either wrapped in a damp towel in the produce drawer or standing upright in a glass of water, like flowers. The nutrients break down within a few days after harvest, so eat them within a day or two after purchasing.

Consuming asparagus can result in a harmless but strong urine smell. The odor is believed to be caused by asparagusic acid being converted in the body to sulfur-containing chemicals that wind up in urine.^[8] Not everyone carries the gene that triggers the smell, and some people cannot smell the odor at all.^[9]