Friday, May 16, 2014

A Fabulous Summer Salad- Spring Asparagus Tabbouleh

I love tabbouleh and I also love to experiment.  Asparagus, that harbinger of spring, is one of my favourite vegetables.  Why not combine them both?  Now you have traditional lemon, parsley and mint flavours married with beautiful, tender asparagus.

This recipe serves four.

1 cup bulgur wheat
1 lb asparagus, trimmed
12   cherry tomatoes, chopped
1/4 cup chopped flat-leaf parsley
4     scallions, thinly sliced
2 tbsp fresh mint, finely chopped
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp grated lemon zest
Kosher salt
Freshly ground pepper

Bring a saucepan of water to a boil. Add the bulgur, cover, remove from heat and let the pan sit until tender, about 10 minutes; drain. Transfer to a rimmed baking sheet.

Prepare a medium bowl of ice water. In a small pot of salted boiling water, blanch the asparagus for 2 minutes; transfer to the ice bath to cool. Drain, coarsely chop and transfer to a food processor. Pulse the asparagus until finely chopped. In a large bowl, combine the asparagus with the bulgur, tomato, parsley, scallions, mint, olive oil and lemon juice and toss. Season with salt and pepper.

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