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Asparagus Tabbouleh
© Johnny Miller

Asparagus Tabbouleh

  • TOTAL TIME: 20 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

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

  1. 1 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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