Recipe description
July 31, 2026
Asparagus Adzuki Bean Skillet with Yogurt Rosemary Sauce
A fiber-rich skillet pairing asparagus, adzuki beans, and tangy yogurt rosemary sauce.
High Fiber
Legume Rich
Easy Recipe
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from adzuki beans and asparagus.
- Combines diverse plant foods with olive oil, garlic, rosemary, and lemon.
- Yogurt adds creaminess and a fermented ingredient alongside plant-based protein.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Asparagus, green
200
gram
Bean, red
150
gram
Yoghurt, whole
150
gram
Rosemary
1
teaspoon
Oil, olive
2
tablespoon
Garlic
2
clove
Lemon juice
1
teaspoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Trim the tough ends off the asparagus spears and rinse them under cold water.
2
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3
Add the asparagus to the skillet and cook for 5-7 minutes, stirring occasionally, until tender-crisp.
4
Stir in the cooked adzuki beans and heat through for 2-3 minutes.
5
In a small bowl, whisk together yogurt, chopped rosemary, lemon juice, salt, and black pepper to make the sauce.
6
Pour the yogurt rosemary sauce over the skillet mixture and gently stir to combine. Cook for 1 more minute to warm the sauce.
7
Serve immediately, garnished with extra rosemary if desired.
More Recipes For Your Gut
Nutrition
285 kcal
Calories
13 g
Protein
30 g
Carbohydrates
9 g
Fiber
6 g
Sugar
16 g
Fat
4 g
Saturated fat
1.5 g
Salt
FAQ
How many servings does this asparagus and adzuki bean skillet make?
The recipe makes 2 servings.
Are the adzuki beans cooked before adding them?
Yes. Use 150 g cooked adzuki beans, drained if they come from a can.
How long does this skillet take to prepare?
It takes about 20 minutes, including preparation and cooking.
Can I use canned adzuki beans?
Yes. Rinse and drain canned beans before adding them to the skillet.
Can I use a dairy-free yogurt?
Yes. Choose an unsweetened, plain dairy-free yogurt with a similar thick texture.
How can I prevent the yogurt sauce from curdling?
Warm the sauce gently and avoid bringing it to a boil. Add it at the end and stir briefly.
How should I store leftovers?
Refrigerate leftovers in a covered container within two hours and eat them within 2 days. Reheat gently.
Is this recipe gluten-free and vegan?
The listed ingredients are naturally gluten-free, but check labels for cross-contact. It can be vegan when made with dairy-free yogurt.
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