Bulgur Patties with Roasted Asparagus

• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1 small onion, minced
• 1 1/2 teaspoons finely chopped thyme
• Kosher salt
• 1/2 cup No. 2 medium-grind bulgur
• 1/2 pound asparagus, tough ends discarded
• Freshly ground pepper
• 2 large egg whites
• 1/4 cup plain dry bread crumbs
• 2 tablespoons finely chopped flat-leaf parsley
• Fat-free Greek yogurt, for serving

1. In a medium nonstick skillet, heat 1 tablespoon of the olive oil.
2. Add the onion, thyme and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the onion is just starting to soften, 3 to 5 minutes.
3. Add 3 tablespoons of water, cover and cook over moderately low heat, stirring once, until golden and softened, about 5 minutes.
4. Add the bulgur and 3/4 cup of water and bring to a boil.
5. Remove from the heat, cover and let stand until the bulgur is tender and the water is absorbed, about 20 minutes; fluff with a fork and let cool.
6. Meanwhile, preheat the oven to 400.
7. On a rimmed baking sheet, toss the asparagus with the 1 teaspoon of oil and season with salt and pepper.
8. Roast until the asparagus is crisp-tender, about 12 minutes.
9. In a medium bowl, beat the egg whites until frothy.
10. Add the bulgur, bread crumbs, parsley, 1 teaspoon of salt and 1/2 teaspoon of pepper and mix well.
11. Form the mixture into six 1/2-inch-thick patties.
12. Wipe out the nonstick skillet, add the remaining 1 tablespoon of oil and heat until shimmering.
13. Add the bulgur cakes and cook over moderate heat, turning once, until browned and just cooked through, about 4 minutes total.
14. Transfer the bulgur cakes and asparagus to plates and serve with a dollop of fat-free Greek yogurt.

extravirgin olive oil, onion, thyme, kosher salt, no, freshly ground pepper, egg whites, bread crumbs, flatleaf parsley, greek yogurt

Taken from www.foodandwine.com/recipes/bulgur-patties-with-roasted-asparagus (may not work)