Asparagus Tabbouleh

1. 1

   Bring a saucepan of water to a boil.

2. 2

   Add the bulgur and cook until tender, about 10 minutes; drain.

3. 3

   Transfer to a rimmed baking sheet.

4. 4

   Prepare a medium bowl of ice water.

5. 5

   In a small pot of salted boiling water, blanch the asparagus for 2 minutes; transfer to the ice bath to cool.

6. 6

   Drain, coarsely chop and transfer to a food processor.

7. 7

   Pulse the asparagus until finely chopped.

8. 8

   In a large bowl, combine the asparagus with the bulgur, tomato, parsley, scallions, mint, olive oil and lemon juice and toss.

9. 9

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.