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Bulgur and Asparagus Salad

The first fresh asparagus of the season is the star ingredient in this simple side dish.

Ingredients: 

Ingredients: 

Ingredient Line: 
2 cups medium-grain bulgur wheat
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2 tsp. salt
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1 lb. fresh asparagus
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½ cup toasted almond slivers
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¼ cup olive oil
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4 tsp. grated Meyer lemon zest or grated lemon zest
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¼ cup Meyer lemon juice or lemon juice

Instructions: 

1. Place bulgur and salt in bowl, and pour 4 cups boiling water over top. Cover, and let steep 15 minutes, or until all liquid is absorbed. Cool.

2. Bring large pot of salted water to a boil. Add asparagus, return pot to a rolling boil, and cook 1 minute. Drain asparagus, and dunk in large bowl of ice water. Drain, pat dry, and cut into 1 1/2-inch pieces.

3. Stir asparagus, almonds, oil, and zest into bulgur, and season with salt and pepper, if desired. Stir in lemon juice.

Nutrition Information: 

Calories: 
232
Protein: 
7 g
Total Fat: 
11 g
Saturated Fat: 
1 g
Carbohydrates: 
31 g
Cholesterol: 
0 mg
Sodium: 
50 mg
Fiber: 
8 g
Sugar: 
1 g
Yield: 
Serves 8

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