Bulgar Summer Salad

1. 1

   In a medium sauce pan, bring stock to boil and add bulgar. Let simmer for 20 minutes until bulgar is tender and liquid is absorbed.

2. 2

   In cast iron skillet, add olive oil. Throw in garlic, onion and let bloom for 2 minutes. Add water and asparagus. Mix and simmer for 5 minutes until asparagus is crisp-tender. Add tomatoes, salt and pepper. Adjust to taste. Squirt in a good amount of lemon juice.

3. 3

   Serve topped with feta cheese, pumpkin seeds, and green onions. Enjoy.

No additional tips available.