Serious Eats - seriouseats.com

Actually, I had an early aversion to red meat, but I, like many children, feared many, many vegetables. I blame this on the 70s-era tendency to either overcook everything or serve it completely raw. Either one could inspire morbid fear in even the most hardcore vegetable lover. Also, I partially blame the 70s era style of parenting that said not to force any foods on your children that they rejected.

For about 4-5 years I ate few vegetables other than corn, potatoes, onions, and well-disguised broccoli (80s style quiche, cheese sauce), along with the occasional thousand-island drenched iceberg lettuce. Ah, and artichokes. I could be convinced to eat steamed artichokes, but probably because we could drench it in lemon butter.

However, starting in my teenage years I started to realize that not all vegetables were terrible, and cafeteria meat in the Midwest generally is, so by 19, I was a full-blown vegetarian. Now I'll eat anything, including brussels sprouts, as long as they're prepared decently. And most restaurants have learned how, and even some home cooks have figured it out.

I second the idea that your daughter may like asparagus more as she ages.
My palate changed drastically during my teen years. Certain foods made me totally nauseous as a child [cilantro and lox being two of them] but are now necessary staples.

Give me cilantro or give me death!

I'm 22, have been dating my bf for 2.5 years, and met him 3.5 years ago. To quote him, "you didn't eat vegetables when I met you." I remember my mother being a good cook, but I now realize that it isn't that hard to do meat & potatoes and casseroles! I blame her (love her, but blame her) for my late turn on to veggies.

I didn't really get into cooking until my sr. year in college when my best friend started dating a chef (he is a good friend of mine now). I was the only one with a car, so I would drive to the grocery store, we would shop together, and then I would watch him cook. I learned how to improvise, use ingredients in new ways, etc from him, and I've learned that vegetables I had never eaten under my mother's roof (eggplant, artichokes, asparagus, summer squash) are now some of my favorites.

As for the simpler things my mother did cook (tomatoes, broccoli, cauliflower), she just cooked from frozen or canned and never added much flavor. I didn't like tomatoes until I started roasting them. I now eat pretty much everything and make it a point to eat vegetables at every meal (I slip a lot, but I still try!) and I enjoy it, a lot. I think you have to teach your kids about the different ways you can prepare veggies and work in other flavors to make them interesting - what my mother never did!

I grew up liking vegetables (and our were always just steamed, sometimes sauted...no cheese sauce, butter, or ever salt in sight), especially the ones that grew in out backyard like tomatoes and summer squash.

I've read that kids not liking vegetables has something to do with taste buds. If I remember correctly, the theory is that children have way more taste buds than adults. Probably in line with the "super taster" idea, the flavors of vegetables are much stronger to kids, and therefore distasteful. So maybe Iris will like asparagus as she gets old and her taste buds mellow out.

Oops, I misspoke. It looks like it has more to do with bitterness than prevalence of taste buds.
http://www.foodnavigator-usa.com/news/ng.asp?id=69461-bitterness-vegetables-taste