Chicken & Asparagus Puree

Kids
6-9 months

olive oil
1/2 onion, peeled and copped
220g chicken breast, chopped into small, bite sized chunks
150g asparagus, trimmed into 2cm lengths
100ml soured cream

Heat 1tsp olive oil in a frying pan.  Add the onion and cook until soft.
Add the chicken to the frying pan and fry until brown.
Turn down the heat and add the asparagus.  Cover and cook for about 4 minutes until the asparagus is soft.
Add the soured cream to the frying pan and stir to warm through.  Allow the mixture to cool slightly then blitz to the desired consistency.