Bulgur and Asparagus Salad


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

  • 8Servings


  • 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. 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
  • Carbohydrate Content: 31 g
  • Fat Content: 11 g
  • Fiber Content: 8 g
  • Protein Content: 7 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 50 mg
  • Sugar Content: 1 g