Bulgur Salad with Spinach, Pine Nuts and Asparagus

• 2 cups Water
• 1 cup Uncooked Bulgur
• 2 Tablespoons Extra Virgin Olive Oil
• 2 cloves Garlic, Minced
• 1/2 bunches Asparagus, Ends Trimmed And Cut Into A Dice
• 4 cups Baby Spinach
• 1 whole Lemon
• 2 pinches Coarse Salt And Freshly Ground Pepper
• 3 ounces, weight Softened Goat Cheese
• 1/4 cups Pine Nuts, Toasted
• 1/4 cups Fresh Basil, Thinly Sliced

1. Pour the water and bulgur into a saucepan.
2. Bring to a boil, reduce heat and simmer for about 15 minutes, or until tender.
3. There shouldnt be any water left.
4. Heat the oil in a medium skillet over medium heat.
5. Add the garlic and bloom 30 seconds.
6. Add the asparagus and cook until crisp-tender and it pops in color, about 4 minutes.
7. Season with salt and pepper.
8. Add the bulgur to the skillet and stir in the spinach.
9. Toss everything to combine.
10. Give a good squeeze of lemon juice over the whole mess.
11. Taste it.
12. Throw in some more salt and pepper.
13. Serve on a big platter dolloped with the goat cheese and garnished with the pine nuts and thinly sliced basil.
14. And more lemon.
15. Oh yes.

water, olive oil, garlic, bunches, spinach, lemon, salt, goat cheese, nuts, fresh basil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/bulgur-salad-with-spinach-pine-nuts-and-asparagus/ (may not work)