Lemony Bulgur With Asparagus And Spinach

• 1 cup bulgur medium-grind
• 1/4 cup olive oil divided
• 3 cloves garlic minced, divided
• 1 pound asparagus cut into 1/2-inch pieces, 2 cups
• 10 ounces baby spinach roughly chopped
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon zest
• 1 cup chopped walnuts
• 8 leaves fresh basil thinly sliced
• 8 leaves fresh mint thinly sliced

1. Place bulgur in a large bowl and pour 3 cups boiling water over it; cover and let stand 20-30 minutes or until bulgur is tender. Drain and set aside.
2. Meanwhile, heat 1 tsp oil in a skillet over medium heat. Add 2 tsp garlic and cook 1 minute. Add asparagus and 1/2 cup water. Cover and cook 5-6 minutes. Add spinach and cook 3-4 minutes or until just wilted, tossing occasionally with tongs. Season with salt, if desired.
3. Whisk together remaining 1/4 cup of oil with lemon juice, lemon zest and remaining 1 tsp garlic. Season with salt and pepper, if desired.
4. Fluff Bulgar with fork. Fold in spinach mixture. Stir in walnuts, basil, mint and olive oil mixture.

olive oil, garlic, baby spinach, lemon juice, lemon zest, walnuts, basil, mint

Taken from www.yummly.com/recipe/Lemony-Bulgur-With-Asparagus-and-Spinach-1661556 (may not work)