Asparagus Tabbouleh

• 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
• Kosher salt
• Freshly ground pepper

1. Bring a saucepan of water to a boil.
2. Add the bulgur and cook until tender, about 10 minutes; drain.
3. Transfer to a rimmed baking sheet.
4. Prepare a medium bowl of ice water.
5. In a small pot of salted boiling water, blanch the asparagus for 2 minutes; transfer to the ice bath to cool.
6. Drain, coarsely chop and transfer to a food processor.
7. Pulse the asparagus until finely chopped.
8. In a large bowl, combine the asparagus with the bulgur, tomato, parsley, scallions, mint, olive oil and lemon juice and toss.
9. Season with salt and pepper.

bulgur wheat, tomato, flatleaf, scallions, mint, extravirgin olive oil, lemon juice, kosher salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/asparagus-tabbouleh (may not work)