Asparagus and radish compote

• 150mL of water
• 30g of semolina
• 150g of asparagus
• 80g of pink radishes
• 5 level measuring scoops of growing-up milk formula
• 1 tablespoon of oil

Peel the asparagus. Remove the ends, then cut into small pieces. Rinse the radishes, remove the roots and leaves before cutting into pieces.
Add the vegetables to a saucepan of boiling water. Cook for 12 minutes.
Once the asparagus and radishes are cooked, blend them in a food processor with their cooking water.
Put the mixture back on the heat, then sprinkle in the semolina and simmer. Add the oil (rich in omega 3) and the 5 level measuring scoops of growing-up milk formula, then mix. It’s ready!