Pureed asparagus is an appropriate and pleasant-tasting dish for babies, those recovering from surgery and elderly people who have problems swallowing. The best-tasting asparagus is moist and firm; the width of the spears is not necessarily related to its maturity, according to "Bon Appetit." Store asparagus standing in water in the refrigerator covered in plastic, and use within three days. Steam asparagus prior to pureeing it with a food mill or processor. Add butter, lemon, salt and pepper for flavoring and texture refinement.
Protein
A 1-cup serving of pureed asparagus provides 3 g of fiber, or 12 percent of the 25-g Food and Drug Administration daily value. Fiber is an important nutrient for gastrointestinal and cardiovascular health. It increases bowel movement frequency and decreases LDL, or bad cholesterol, a fatlike substance that clogs arteries.
Vitamin A
Vitamin A is important for eye health. Including pureed asparagus in the diet provides 1013 IU of vitamin A, or 20 percent of the 5,000-IU FDA daily requirement. It supports vision and contributes to the prevention of macular degeneration, the principal cause of blindness in the United States. Cataracts, glaucoma and night blindness are eye disorders that vitamin A helps prevent.
Minerals
A 1-cup serving of pureed asparagus provides 271 mg of potassium, or 8 percent of the 3,500-mg FDA daily value, and 2.9 mg of iron, or 16 percent of the 18 mg FDA daily value. Potassium supports a normal heartbeat rhythm, and iron provides oxygen to all of the body's tissues and cells, which is essential for the maintenance of life.
Protein
Asparagus provides protein, important for energy and blood glucose regulation. A 1-cup serving of pureed asparagus provides 3 g of protein, or 6 percent of the 50-g FDA daily value. Protein sustains energy by slowing the absorption of glucose in the bloodstream. A controlled glucose metabolism regulates energy and prevents the peaks and valleys that cause increased energy followed by crashes that cause cravings and unhealthy snacking.
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