Bulgur and Asparagus Salad

• 2 cups medium-grain bulgur wheat
• 2 tsp. salt
• 1 lb. fresh asparagus
• 1/2 cup toasted almond slivers
• 1/4 cup olive oil
• 4 tsp. grated Meyer lemon zest or grated lemon zest
• 1/4 cup Meyer lemon juice or lemon juice

1. Place bulgur and salt in bowl, and pour 4 cups boiling water over top.
2. Cover, and let steep 15 minutes, or until all liquid is absorbed.
3. Cool.
4. Bring large pot of salted water to a boil.
5. Add asparagus, return pot to a rolling boil, and cook 1 minute.
6. Drain asparagus, and dunk in large bowl of ice water.
7. Drain, pat dry, and cut into 1 1/2-inch pieces.
8. Stir asparagus, almonds, oil, and zest into bulgur, and season with salt and pepper, if desired.
9. Stir in lemon juice.

mediumgrain bulgur wheat, salt, fresh asparagus, almond slivers, olive oil, lemon zest, lemon juice

Taken from www.vegetariantimes.com/recipe/bulgur-and-asparagus-salad/ (may not work)