may is unofficially asparagus season (🙌🏼) - hurrah! among a few other pieces of product, like rhubarb for instance, asparagus is my absolute favorite spring vegetable. since moving to LA, i’ve come to appreciate it even more. back in new york, my mom had a good portion of her garden dedicated to asparagus. beginning in mid-april we would watch it peak through the soil until it got mature enough to harvest. and the moment you cut that first stalk you knew that spring had officially commenced. i love to let the asparagus flavor shine by using simple flavors including: oils and vinegars, herbs, and light spices. this time of year asparagus should be tender and sweet, and bright green or sometimes purple (depending on the variety). my mom’s garden asparagus was so tender that it only required a minute of cooking, and in some preparations you could it eat raw altogether. either way, this is the best month to partake in cooking all the asparagus!

here are 7 of my all-time favorite asparagus recipes, and the various ways you can prepare, what flavors you can pair with asparagus, and how to serve asparagus right alongside the rest of your spring haul. there are a couple soups for those brisk, chilly spring days, a few ways to roast asparagus with the most complimentary flavors to best serve this delightful vegetable with. we also have an asparagus sandwich with avocado and punchy dijon, and a spring rainbow bowl that will perk up your lunch game big time.

i hope these recipes offer some ease and comfort in these warm/hot/chilly/cold days :) xo!



this soup shouts asparagus. it uses about 2 whole bunches, plus some aromatics to really make it sing. we add some soaked cashews to make it a luscious, creamy vegan bowl. it’s perfect for this season when it’s not quite hot enough at night (or even during the day sometimes) to do away with all the cozy that soup brings. this is also perfect appetizer, or to right alongside your main dish.



this bowl combines so much of the beauty that is spring. there’s balsamic roasted asparagus, fresh baby greens, pea shoots, and runny eggs. the colors alone scream spring with all those green and yellow tones. it’s the kind of meal that' combines the ease of preparing fresh ingredients, with the bits of complexity in flavor. the balsamic-roasted asparagus is one of my favorite ways to prepare it, the flavors are surprisingly complimentary of one another. this is a great dish to whip up for lunch, or a quick dinner.



this soup knows no bounds with the amount of flavor going on here. there’s enough tahini added here to make this soup a bit creamy without any dairy or the need for any starchy vegetables. what you get is essentially spring in a bowl, with a good dose of zing from the lemon juice. add all the garnishes, or just leave it be. whatever you choose to do it will be absolutely delicious either way.



this recipe is an old standby. it combines a wonderful array of spring vegetable you likely see at your farmers’ market or grocer this time of year. it’s a humble dish with lots of flavor. the rice is cooked with cilantro sprigs which is a simple technique to infuse a good amount of herbaceous flavor into your rice. the garlic scapes and asparagus are given a quick sauté making them bright and flavorful. add some toasted almonds to top and you’ve got yourself a simple little side dish, or a lovely bed to top with your protein of choice to make it a heartier meal.



this fan favorite from years ago is one of my absolute favorite dishes on this site. while it may sound like a ton of ingredients, it’s quite simple to put together. this dish bursts at the seams with everything spring - i think i tried to cram everything spring forward into this dish, and it tastes that way too. there are freshly shelled peas, broccoli rabe, and sweet asparagus sitting a top a simple chickpea mash with delicate onion flavor thanks to spring’s first spring onion: chives. it makes for an impressive meal - both for your eyes and belly.



this is simple, humble sandwich that is easy to put together at home, or take on the road. it’s a wonderful compact meal that stands up to the elements while also delivering a little punch of flavor, creaminess, and crunch. it’s wonderful for spring picnics, for a random sweltering spring beach day, or just to take as your desk lunch.



if you meal prep, this dish is for you. i love taking the odds and ends leftover from meal prep to combine a bright bowl. this bowl also happens to contain the sunshine-y vibes that spring inspires. and when you combine it with 2 vivid dips how could you wrong? there’s roasted asparagus, roasted purple sweet potatoes, cucumber and carrot ribbons, ripe avocado, sautéed greens and mushrooms, and a runny egg. it basically has everything you could want in a lunch bowl.

similar posts:

8 favorite recipes using chickpea flour

8 favorite recipes using chickpea flour


it’s week 23 of being pregnant, and whoa am i feeling it a whole lot more at this point than when i was pregnant with amesy. i’m 2 years older, which almost feels like dog years when you’re in your 30’s, pregnant (and have a toddler), and have a physical job on most days. which is all to say, i am beyond grateful, but also beyond tired most days. i try to keep a consistent schedule throughout the week which basically consists of this:

  • 5:20 - wakeup, drink a big glass of water. brush teeth, etc.

  • 5:45 - make myself 1/2 piece of toast or waffle spread with some almond butter for a pre-workout snack

  • 6:00-6:30/45 - head downstairs to our little gym for a workout. i generally train with weights 3-4 days a week, or i do a light cardio/body weight exercise.

  • 6:30/45-7 give amesy breakfast and make an iced matcha.

  • 7/7:15 - shower.

  • 7:30 - amesy helps to make my breakfast smoothie with me (i generally have the same one everyday, i’ve been following kelly leveque’s smoothie method for almost 2 years - it’s my favorite and keeps my tummy full and happy for a few hours). he has a ball adding everything, watching it blend, and loves taking a few “moothie” sips at the end ;)

  • 7:40-8 - play with amesy. usually we read a book or 5, do a puzzle, etc.

  • 8 - hustle time! make amesy snacks and lunch for preschool, get myself ready for the day - dry hair, make the bed, finish folding laundry, wash dishes, answer any important emails or DMs, etc., etc.

  • 830/45 - frank leaves for work (some days he takes amesy to school)

  • 9:00/30 - drop amesy off at school, then head to the grocery store to pick up groceries for a few days, food for recipe testing, or ingredients for a shoot, and stop for a matcha.

  • 10:30/11 - get back home (this all depends on traffic). mid-morning is typically when the light is good in my studio/kitchen. so if it’s a shoot day, it’s straight to work. if it’s a recipe testing and recipe development day then i usually get on my computer, then into the kitchen.

  • 1:00-1:30 - lunch

  • 1:30-3:00/30 - edit photos, write blog posts (i generally write the blog copy the day before, but everything else - including my email campaigns - gets built out ahead of time) brainstorm future content, get back to emails and DMs, wash dishes that were used in that day’s shoot, clean up, etc.

  • 3:00/30 - walk quint

  • 3:45/4 - leave to pick up amesy.

  • 4/4:15 - pick amesy up from school and smother him in kisses and hugs

  • 4:30 - get home. we play outside for a bit, read books (he loves books, if you haven’t already guessed), snuggle - if he lets me - play inside, etc.

  • 5:30-6 - amesy watches sesame street or barney, and i’m back in the kitchen making dinner, or heating up what i’ve made earlier in the day.

  • 6:15/30 - frank’s home and we all eat dinner together

  • 7:00-7:30 - amesy’s bath time, then bedtime

  • 7:30-on - we generally talk for a bit a catch up, then watch something on TV, or hang outside and talk/listen to music if it’s a nice night.

  • 9:30/45 - get ready for bed: oil the eff out of my belly, brush teeth, wash my face (which i’ve been doing with just raw honey and loving lately - check out this post by my girl lily) , put jammies on, and bedtime. goodnight.

not much of a segue here, but i thought it would be fun to share what a typical day looks like. i always find it interesting how people schedule their day (especially if they’re freelance, and/or have children), and use the most of their time.

but we’re also here for this soup! i’ve been making cashew-based soups like this for a while, and i think it’s a terrific way to not only take a non-creamy, vegetable-centric soup to the next creamy level, but also to add some healthy fats into what is generally a fat-less or low-fat dish. i mentioned kelly leveque above. she’s a holistic nutritionist that i began working with almost 2 years ago, and i haven’t looked back. her (science-based) philosophy is essentially to fill your plate/bowl with quality protein, greens, fiber, and healthy fats. the combination of these 4 quiet your hunger hormones leaving you happy and full, but more importantly they balance your blood sugar.

i’ve struggled with regulating my blood sugar for most of my adult life, and even when i was a teenager. i probably haven’t felt more myself now than ever. i previously dealt with debilitating stomach pains, bloat, constant depression, anxiety, headaches, body and joint aches, etc. it wasn’t until amesy turned a year old that i finally realized that i can’t take proper take of my child if i’m not taking care of myself. since then, (and i’m not perfect at this, especially being pregnant now) i have prioritized my health and well-being, which includes a workout schedule, and maintaining a diet that makes me feel good. this soup is part of that. it’s got a good serving of fibrous asparagus in each serving, along with fresh green herbs, a whole bunch of spring onions, and cashews for our healthy fat. i serve it with a protein: generally baked fish or grilled chicken. this is in no way saying that you should follow this way of life. i firmly believe that everyone has their own path and journey, this world is not a one-size fits all, and neither should your well-being and health. but, if you have read through this and have struggled with similar issues, and you have questions/comments i would be so happy to have a conversation with you!

more than anything, i began dolly and oatmeal to find and learn from a community of people who both loved food, but also had some struggles. my intent was, and always has been to give back in some way. to offer something of value. i am going to continue to talk about my journey here, and i hope you’ll chime in - whether that’s in the comments or through email. even though it seems that blog commenting is on a downward trend, i would love for this space to be an open conversation, and place where we can all learn from one another.

in the meantime, biggest of hugs to you! xx

cashew cream of asparagus & spring onion soup | v & gf

  • the great thing about this soup (most soups) is that you can substitute in whatever vegetable you prefer here. think: broccoli, peas, a combination of both, cauliflower and spinach, the list goes on. i add a bit of tarragon here just for a touch of its flavor, but feel free to add another herb in its place.


| serves 4-6 |

  • 1 cup raw cashews, soaked for at least 2 hours, drained and rinsed

  • 2 large leeks, white and light green parts sliced

  • 1 bunch (roughly 1/2 cup) chives, roughly chopped

  • 2-3 cloves garlic, minced

  • 2 bunches (roughly 2 pounds) asparagus, woody ends trimmed

  • 8-10 tarragon leaves

  • 3 cups organic vegetable or chicken broth

  • salt & fresh ground pepper, to taste

  • juice from 1 small lemon

topping options:

  • tahini sauce

  • roasted asparagus tips

  • toasted bread cubes

  • chopped herbs (i used dill and chives)

  • chive & broccoli rabe blooms

  • fresh ground pepper


  1. heat a large soup pot over medium heat. add the oil and leeks, stir and cook until the leeks are a little soft, about 6-8 minutes. add the chives and garlic, stir and cook for another minute, until everything is fragrant. then add the asparagus and tarragon leaves, stir and cook for 1-2 minutes, until the asparagus is bright green. add the broth, and bring everything to a simmer. cook the soup for 8-10 minutes, until the asparagus is tender when pricked with a sharp knife. remove from heat, add the cashews, and let the soup cool for 10 minutes.

  2. in batches, puree the soup in a blender (preferably high-speed). pour the pureed soup back into the soup pot to warm it back up. serve the soup warm and garnish with desired toppings. soup can be made ahead of time, and can be stored in the fridge for up to 5 days.

similar recipes:

balsamic roasted asparagus bowl

balsamic roasted asparagus bowl

creamy tahini & lemon asparagus soup

creamy tahini & lemon asparagus soup



Creamy Tahini & Lemon-Asparagus Soup by Lindsey | Dolly and Oatmeal

tending to my small backyard garden makes me super happy.  it's a feeling i can't really explain. it challenges me, makes me think, forces me to get out of the apartment (especially on super busy days), and even in frustrating times i learn something.  one of the first things i do in the morning is to check out what's growing, what critters are crawling around, if there are any birds in our new birdhouse - it's like a whole little ecosystem right outside our bedroom door.  the same goes for my mom's garden which (before i moved out) i would help her tend to.  when frank and i go up there on weekends, i bolt for the garden and peek at what's popping up.  her rhubarb bushel and lemon verbena patches are getting so big, so we're planning to make a rhubarb pie for memorial day - but right now, when asparagus spears are shooting up, and chive, and other veg blossoms are blooming is my absolute favorite time.  i will never ever tire of the various shades of spring green, or light purples, and vibrant yellows.  every year they make my eyes totally sing.

this soup recipe was really created based on what's freshly available at the market, in my backyard, and (importantly) what this babe and i want to eat. this is a simple soup that really comes together quite fast.  since there's no starchy potatoes involved the cook time is relatively fast - which is awesome!  so what's the creamy base in this soup, you ask? TAHINI!  when i was in LA the other week i saw a bottle of Soom tahini at my favorite little spot, Cookbook, and grabbed a bottle.  since i came back i've been thinking up ways to use it aside from my weekly prep of tahini-yogurt sauce, or hummus.  i really wanted the nutty flavor to shine.  and shine it totally does.  the soup is sturdy, light, and frothy, with just enough asparagus flavor, and hints of lemon-y tang.  frank and i ate 2 mega servings the other night, and it's (for real) my new favorite soup.  even the baby was moving around a whole lot, which i'm taking as an indicator that he's super into the soup as well!  (also, in the notes below i have a mini list of my go-to tahini brands with links if you're interested.)

big spring hugs, all! xo

creamy tahini & lemon-asparagus soup | v

i use tahini pretty often in soup and i've found that the quality really matters both for the texture of the soup and the flavor.  my favorite brand so far is Soom tahini which i found at a small shop, but is also sold here.  some other brands i love are Roland, Al Wadi, and also 365 Whole Foods brand which is sold at Whole Foods but can also be found here. and i'm not sure about you, but i used to store my tahini in the fridge until i was told by a shop owner to store it at room temp and to just give it a good shake before using - i've never looked back. 

| makes 2 large servings or 4 small |

  • 1 1/2 tablespoons extra virgin olive oil
  • 1 bunch spring onions, chopped (roughly 1 cup)
  • 2 garlic cloves, roughly chopped
  • 1 lb. asparagus, woody ends trimmed and cut into 1-inch pieces
  • 2 1/2 cups low-sodium vegetable broth (or filtered water)
  • 1/4 cup fresh chives
  • 2 2-inch pieces lemon peels
  • 1/4 cup tahini paste
  • 1 tablespoon fresh lemon juice
  • sea salt & fresh pepper


  • asparagus ribbons
  • chive flowers
  • pea tendrils or baby greens
  • tahini paste


  1. heat a large soup pot over medium heat.  once hot, add the olive oil and onion, stir and cook for 2-3 minutes, until soft and translucent.  add the garlic, stir and cook for 30 seconds.  add the asparagus and cook for 1 minute, then add the broth (or water), chives, and lemon peels.  bring soup to a boil, then turn heat down to a simmer and cook until the asparagus is tender, about 10-15 minutes.  remove soup from heat and let sit for 10 minutes.
  2. carefully transfer soup to an upright blender, add the tahini paste and lemon juice.  blend on high for 1 minute, until smooth and creamy. taste and adjust salt and/or lemon juice.
  3. return the soup back to the soup pot and bring to a simmer.  garnish and serve hot. 


more asparagus recipes:

asparagus, pea + broccoli rabe saute over chive-chickpea mash

asparagus, pea + broccoli rabe saute over chive-chickpea mash

balsamic roasted asparagus salad w/ fried capers + 7-minute eggs

balsamic roasted asparagus salad w/ fried capers + 7-minute eggs

cilantro black rice, w/ roasted asparagus + garlic scapes

cilantro black rice, w/ roasted asparagus + garlic scapes