Asparagus Tabbouleh

Asparagus Tabbouleh

Asparagus Tabbouleh

September 21, 2018
: 4 servings

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Ingredients
  • 1/3 cup bulgur wheat
  • 1 pound asparagus, trimmed
  • 1 small tomato, chopped
  • 1/4 cup chopped flat-leaf parsley
  • 2 green onions, thinly sliced
  • 2 tablespoons finely chopped mint
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Kosher salt
  • Freshly ground pepper
Directions
  • Step 1 Bring a saucepan of water to a boil.
  • Step 2 Add the bulgur and cook until tender, about 10 minutes.
  • Step 3 Drain.
  • Step 4 Transfer to a rimmed baking sheet.
  • Step 5 Prepare a medium bowl of ice water.
  • Step 6 In a small pot of salted boiling water, blanch the asparagus for 2 minutes.
  • Step 7 Transfer to the ice bath to cool.
  • Step 8 Drain, coarsely chop and transfer to a food processor.
  • Step 9 Pulse the asparagus until finely chopped.
  • Step 10 In a large bowl, combine the asparagus with the bulgur, tomato, parsley, green onions, mint, olive oil and lemon juice and toss.
  • Step 11 Season with salt and pepper.

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