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1
Put the blugur wheat in a bowl with boiling water, lemon juice and oil.
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2
Mix well,cover, and let sit one hour or until all the grains soak up all the liquid.
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3
Cook the fava beans and asparagus seperately in pans of boiling salted water for 3 minutes.
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4
Drain and refresh fava beans and asparagus under running cold water until cold.
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5
Dry on paper towels.
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6
Cut the asparagus in half lengthwise and diagonally in half again.
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7
peel and discard the outer skins of fava beans.
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8
Season the bulgur with salt and fresh ground pepper, then add all the vegetables, plus most of the lemon zest, mint leaves and chervil.
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9
Toss gently.
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10
Transfer the mixture to a salad bowl.
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11
Scatter the remaining zest, mint leaves and chervil, and toss gently.
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12
Advance preparation: cook and refresh fava beans and asparagus, slice scallions.
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13
zest and squeeze lemons up to one day ahead--cover and chill.
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14
Soak the bulugar wheat up to 8 hours before- you may add extra lemon juice and oil if it becomes to dry.
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15
Assemble up to an hour before.
