Asparagus Tabbouleh

• 1 c. bulgur wheat
• 1 lb. asparagus
• 1 small tomato
• 1/4 c. Chopped flat-leaf parsley
• 2 scallions
• 2 tbsp. finely chopped mint
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. freshly squeezed lemon juice
• kosher salt
• Freshly ground pepper

1. Bring a saucepan of water to a boil.
2. Add 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 asparagus for 2 minutes; transfer to ice bath to cool.
6. Drain, coarsely chop, and transfer to a food processor.
7. Pulse asparagus until finely chopped.
8. In a large bowl, combine asparagus with the bulgur, tomato, parsley, scallions, mint, olive oil, and lemon juice and toss.
9. Season with salt and pepper.
10. Looking for vegetable recipes?
11. Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

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

Taken from www.delish.com/recipefinder/asparagus-tabbouleh-recipe-fw0413 (may not work)