Bulgur Patties with Roasted Asparagus

1. 1

   In a medium nonstick skillet, heat 1 tablespoon of the olive oil.

2. 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.

3. 3

   Add 3 tablespoons of water, cover and cook over moderately low heat, stirring once, until golden and softened, about 5 minutes.

4. 4

   Add the bulgur and 3/4 cup of water and bring to a boil.

5. 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.

6. 6

   Meanwhile, preheat the oven to 400.

7. 7

   On a rimmed baking sheet, toss the asparagus with the 1 teaspoon of oil and season with salt and pepper.

8. 8

   Roast until the asparagus is crisp-tender, about 12 minutes.

9. 9

   In a medium bowl, beat the egg whites until frothy.

10. 10

    Add the bulgur, bread crumbs, parsley, 1 teaspoon of salt and 1/2 teaspoon of pepper and mix well.

11. 11

    Form the mixture into six 1/2-inch-thick patties.

12. 12

    Wipe out the nonstick skillet, add the remaining 1 tablespoon of oil and heat until shimmering.

13. 13

    Add the bulgur cakes and cook over moderate heat, turning once, until browned and just cooked through, about 4 minutes total.

14. 14

    Transfer the bulgur cakes and asparagus to plates and serve with a dollop of fat-free Greek yogurt.

* Per serving · 4 servings · Values may vary.