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Chef Luca's Summer Asparagus and Mint Puree




Chef Luca's Allergy-Friendly Asparagus and Mint Puree Sauce


Milk-Free • Soy-Free • Egg-Free • Wheat-Free
Peanut-Free • Tree Nut-Free • Shellfish-Free • Fish-Free


Let’s keep enjoying this summer with this fresh asparagus and mint puree!


You can even use it as a sauce on your risotto, rice pasta or on a piece of grilled meat.




1 bunch asparagus

2 boiled red potatoes

2 chopped shallots

3 chopped garlic cloves

2 tsp salt

1 tsp black pepper

2 tsp olive oil for shallot and garlic

2 Tbsp olive oil

½ c cold water

15 mint leaves




Blanch asparagus in boiling water for 2 minutes. Cool them off in an ice bath.






Sauté garlic and shallots in 2 tsp of olive oil for about 5 minutes at medium low heat. Make sure they don’t get any color.


Put everything in a blender.



Serve cold or at room temperature!


Buon Appetito





Chef LucaLuca Della Casa is Executive Chef at the Nosh Restaurant & Silo Restaurant, San Antonio, Texas. Chef Luca has 16 years’ experience in the food service industry in Italy, Spain and the U.S.  He was raised in Northern Italy, with an in-depth knowledge of Italian, French, and Spanish cuisines. He was a finalist on Food Network's The Next Food Network Star. He welcomes food allergic diners at his restaurant. You can find Chef Luca at


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We are sharing this information for your convenience. It is not an endorsement or a guarantee of the product's safety. Always read ingredient labels. Contact the manufacturer, if needed, to confirm the safety for your child.

Kids With Food Allergies (KFA) is a division of the Asthma and Allergy Foundation of America (AAFA). AAFA is the largest and oldest nonprofit patient organization dedicated to asthma and allergies. KFA educates families and communities with practical food allergy management strategies to save lives and improve the quality of life for children and their families. Our online community includes public blogs. To post a comment, you will need to register or sign in.

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