© Johnny Miller
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

This superb version of tabbouleh has chopped asparagus as well as traditional bulgur, tomato, parsley and mint. Slideshow: Great Salads with Grains

How to Make It

Step 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.

Step 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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