About

Purpose

The purpose of this lesson is to introduce a new food to the children in your classroom. The more times children are exposed to new foods, the more likely they are to eat and enjoy these foods in the future.

Overview

In this lesson, children will help prepare a healthy snack.

Learning Objectives

  1. Children will complete the third of four asparagus tasting experiences.
  2. Children will prepare a healthy snack.

Teaching Objectives

  1. Teachers will model healthy eating behavior for children.

Teaching Tips

  • Do not add butter or cheese to the asparagus.
  • To prevent food-borne illness, steam a batch of asparagus that you cut and prepared yourself.
  • Encourage each child to take one bite of asparagus.
  • Remember that the more times children are exposed to a new food the more likely they are to develop a taste preference for that food.
  • Children are more likely to try a new food if an adult models the behavior!

Prep Info

equipment

Equipment Required

materials

Materials/Supplies

* Optional

handwashing illustration

Before the Lesson

  • Immediately before the lesson, ask the children to put on their chef aprons, chef hats, and wash their hands.

Activity

Introduction

Making the steamed asparagus will work well in one large group.

Remind children that anytime chefs make food, they wash their hands; and, great chefs always taste the food that they make.

Words to Use

Activity Description

Prepare the following with the children in your classroom. Ask the children to assist when possible.

  1. Wash the asparagus well.
  2. Provide each child with one asparagus spear.
  3. Demonstrate to the children how to snap a spear. The stalk will naturally snap into two pieces.
  4. Instruct children to save the end with the head. The remaining portion of the stalk is inedible and can be discarded. (You may wish to discard these stalks at a later time and steam the asparagus that you cut and prepared yourself)
  5. Place asparagus previously cut by you into a colander and place over a pot of boiling water.
  6. The asparagus is steamed when the stalks turn a vibrant green color (about 4–5 minutes) and are soft. If stalks are thick, cut in half lengthwise.
  7. (optional) “Shock” the asparagus by submerging the steamed asparagus in ice water. “Shocking” asparagus will prevent the asparagus from continuing to cook and children may enjoy “shocking” their vegetables.
  8. Cut asparagus spears into small pieces and provide each child with a sample to taste.
  9. Encourage all children to take at least one bite of steamed asparagus.

Summary

Enrichment

Count and clap the syllables in the word a-spar-a-gus.

Attention Teachers!

Following this activity, please fill out the teacher’s weekly log form for this lesson.

Weekly Log

Attention Teachers!

Following this activity, please fill out the teacher’s weekly log form for this lesson.