RATING 4.0
Asparagus Tabbouleh

© Johnny Miller

Asparagus Tabbouleh

  • TOTAL TIME:
  • SERVINGS: 4

This superb version of tabbouleh has chopped asparagus as well as traditional bulgur, tomato, parsley and mint.

Ingredients

  1. 1/3 cup bulgur wheat

  2. 1 pound asparagus, trimmed

  3. 1 small tomato, chopped

  4. 1/4 cup chopped flat-leaf parsley

  5. 2 scallions, thinly sliced

  6. 2 tablespoons finely chopped mint

  7. 2 tablespoons extra-virgin olive oil

  8. 1 tablespoon fresh lemon juice

  9. Kosher salt

  10. Freshly ground pepper

  1. Bring a saucepan of water to a boil. Add the bulgur and cook until tender, about 10 minutes; drain. Transfer to a rimmed baking sheet.
  2. Prepare a medium bowl of ice water. In a small pot of salted boiling water, blanch the asparagus for 2 minutes; transfer to the ice bath to cool. Drain, coarsely chop and transfer to a food processor. Pulse the asparagus until finely chopped. In a large bowl, combine the asparagus with the bulgur, tomato, parsley, scallions, mint, olive oil and lemon juice and toss. Season with salt and pepper.

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