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1
In a medium nonstick skillet, heat 1 tablespoon of the olive oil.
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2
Add the onion, thyme and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the onion is just starting to soften, 3 to 5 minutes.
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3
Add 3 tablespoons of water, cover and cook over moderately low heat, stirring once, until golden and softened, about 5 minutes.
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4
Add the bulgur and 3/4 cup of water and bring to a boil.
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5
Remove from the heat, cover and let stand until the bulgur is tender and the water is absorbed, about 20 minutes; fluff with a fork and let cool.
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6
Meanwhile, preheat the oven to 400.
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7
On a rimmed baking sheet, toss the asparagus with the 1 teaspoon of oil and season with salt and pepper.
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8
Roast until the asparagus is crisp-tender, about 12 minutes.
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9
In a medium bowl, beat the egg whites until frothy.
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10
Add the bulgur, bread crumbs, parsley, 1 teaspoon of salt and 1/2 teaspoon of pepper and mix well.
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11
Form the mixture into six 1/2-inch-thick patties.
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12
Wipe out the nonstick skillet, add the remaining 1 tablespoon of oil and heat until shimmering.
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13
Add the bulgur cakes and cook over moderate heat, turning once, until browned and just cooked through, about 4 minutes total.
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14
Transfer the bulgur cakes and asparagus to plates and serve with a dollop of fat-free Greek yogurt.
