Asparagus and rhubarb are some of the first produce we see hit the market in the spring. This dish combines the two to celebrate the tastes of the season!

3 servings


  • 1 bunch Asparagus

  • 1 stalk Green Onion, chopped

  • 1/2 cup Rolled Oats

  • 4 stalks Rhubarb, chopped

  • Oil, as needed

  • 1 Tbsp + 1 Tbsp Honey

  • 1/2 cup Water


  1. Spread asparagus spears and green onion on one side of a baking sheet and toss in oil until covered.
  2. In a bowl, mix oats, oil, and 1 Tbsp of honey. Spread oats on the other half of the baking sheet.
  3. Place baking sheet in a preheated oven at 400°F for 5-7 minutes. At this point, remove oats from tray, and cook asparagus for about 15-20 more minutes, or until fork tender.
  4. In a small pot on the stove, combine rhubarb, water, and 1 Tbsp honey. Stir occasionally while cooking over medium-low heat. Cook about 10 minutes, or until rhubarb breaks down into a sauce.
  5. To serve, top asparagus with rhubarb sauce, followed by a sprinkle of toasted oats. Enjoy!

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