Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Vegan

Bulgur and Asparagus Salad

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

Get access to everything we publish when you sign up for Outside+ Join today!.

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

Servings
8

Ingredients

  • 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

Preparation

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
  • Cholesterol Content 0 mg
  • 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