Kids can grow asparagus in a permanent landscape area or raised bed garden, as it is a perennial veggie, rich in fiber, folate, and vitamins A, C, and K. Asparagus needs to grow two to three years before bearing edible spears, then kids can harvest the spears in early spring.
Preheat the oven to 350° to bake this yummy dish. Kids can make a nacho sauce for the asparagus by steaming 1 cup chopped organic potato, ½ cup chopped organic carrot, ¼ cup chopped organic red onion, 1 minced garlic clove, and 1 deseeded organic chili until fork tender, 8 – 10 minutes. Pour the veggies in the blender and add ¼ cup organic canola oil, ¼ cup plain organic almond milk, 1 tbsp nutritional yeast, 1 ½ tsp organic arrowroot flour, ½ tsp sea salt, and 2 tsp fresh lemon juice. Blend until smooth.
Kids can cut the crust from 4 slices of organic sourdough bread and flatten them with a rolling pin. In each slice of bread put 3 – 4 organic asparagus spears and roll up the bread. Place the rolls in a glass baking dish and pour the nacho sauce over them. Bake for 20 minutes. Kids love this spring treat with a green salad.
Cooking Magic for Kids 