Recipe description
July 30, 2026
Mediterranean Adzuki Bean Asparagus Plate with Thyme
A fiber-rich, plant-forward plate supporting digestion and diversity.
82%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from legumes and vegetables.
- Includes diverse plant ingredients and fresh herbs.
- Balanced with protein, healthy fats, and fiber-rich carbohydrates.
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
cup
Asparagus, green
200
gram
Thyme
1
teaspoon
Oil, olive
2
tablespoon
Garlic
2
clove
Lemon juice
1
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Rinse and drain the adzuki beans. Cook them according to package instructions until tender, then set aside.
2
Trim the woody ends off the asparagus spears. Blanch in boiling water for 2-3 minutes, then plunge into ice water to retain color and crispness.
3
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
4
Add the cooked adzuki beans and blanched asparagus to the skillet. Toss gently to combine.
5
Sprinkle with fresh thyme, lemon juice, salt, and black pepper. Cook for another 2-3 minutes to allow flavors to meld.
6
Serve warm, optionally with a side of whole grains or leafy greens.
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Nutrition
270 kcal
Calories
18 g
Protein
40 g
Carbohydrates
8 g
Fiber
4 g
Sugar
15 g
Fat
2 g
Saturated fat
1 g
Salt
FAQ
Is this dish vegan/vegetarian?
Yes, it's plant-based and suitable for vegan and vegetarian diets.
Is it gluten-free?
Naturally gluten-free; ensure any added sides or pantry items are also gluten-free to avoid cross-contamination.
How should I store leftovers?
Refrigerate in an airtight container for up to 3–4 days; reheat gently.
Can I use canned adzuki beans?
Yes, rinse and drain them first to remove excess salt; adjust cooking time accordingly.
What should I serve it with?
It pairs well with whole grains or a leafy green side to round out the meal.
Can I adjust the seasonings?
Yes, you can adjust thyme and lemon juice to taste. If using dried thyme, use about half the amount.
Is it high in fiber?
Yes, adzuki beans and vegetables provide dietary fiber that supports digestion and gut health.
I have garlic intolerance. What can I do?
Omit garlic or substitute with onion powder or extra lemon juice and herbs.
Can I freeze this dish?
You can freeze the cooked beans separately, but asparagus texture may change; freeze components separately and reheat before serving.
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