This superb version of tabbouleh has chopped asparagus as well as traditional bulgur, tomato, parsley and mint.
1/3 cup bulgur wheat
1 pound asparagus, trimmed
1 small tomato, chopped
1/4 cup chopped flat-leaf parsley
2 scallions, thinly sliced
2 tablespoons finely chopped mint
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Freshly ground pepper
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.
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.