Recipe description
October 12, 2026
Mediterranean Adzuki Bean Asparagus Plate with Rosemary
A fiber-rich Mediterranean plate pairing tender beans, asparagus, and fragrant rosemary.
High Fiber
Plant Based
Mediterranean
84%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Provides fiber from asparagus and adzuki beans.
- Combines olive oil, garlic, rosemary, and lemon for Mediterranean-style flavor and plant compounds.
- Offers a balanced mix of vegetables, legumes, and healthy fats with no added sugar.
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
Bean, red
1
tablespoon
Asparagus, green
3
cup
Rosemary
1
tablespoon
Oil, olive
2
tablespoon
Garlic
2
clove
Lemon juice
2
teaspoon
Salt
1
teaspoon
Instructions
1
Soak the adzuki beans in water for several hours or overnight, then drain and rinse.
2
Simmer the beans in fresh water for 45–60 minutes until tender, then drain.
3
Trim the woody ends from the asparagus and cut into bite-sized pieces.
4
Heat 1 tablespoon of olive oil in a large pan over medium heat and add the minced garlic.
5
Add the asparagus and cook for 5–7 minutes until tender-crisp.
6
Stir in the cooked adzuki beans and chopped rosemary, cooking for 2–3 more minutes.
7
Finish with the remaining olive oil, lemon juice, and salt, tossing to combine.
8
Plate warm and serve immediately.
More Recipes For Your Gut
Nutrition
180 kcal
Calories
6 g
Protein
16 g
Carbohydrates
6 g
Fiber
5 g
Sugar
13 g
Fat
2 g
Saturated fat
1.2 g
Salt
FAQ
How long should I soak the dried adzuki beans?
Soak them in water for several hours or overnight, then drain and rinse before cooking.
How long do adzuki beans need to cook?
Simmer the soaked beans in fresh water for 45–60 minutes, or until tender.
Can I use canned adzuki beans instead?
Yes. Drain and rinse canned beans, then add them with the rosemary and warm them for 2–3 minutes.
How do I keep the asparagus tender-crisp?
Trim the woody ends, cut the asparagus into bite-sized pieces, and cook it for about 5–7 minutes over medium heat.
Is this Mediterranean adzuki bean plate vegan?
Yes, the listed ingredients are plant-based and suitable for a vegan diet.
How many servings does this recipe make?
The recipe makes 2 servings.
Can I prepare this recipe in advance?
Yes. Cook the beans and asparagus ahead of time, refrigerate them promptly, and reheat thoroughly before serving.
How should I store leftovers?
Store leftovers in a covered container in the refrigerator and use them within 2–3 days.
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