Asparagus Tabbouleh

Directions

1. 1
   Bring a saucepan of water to a boil.
2. 2
   Add the bulgur and cook until tender, about 10 minutes; drain.
3. 3
   Transfer to a rimmed baking sheet.
4. 4
   Prepare a medium bowl of ice water.
5. 5
   In a small pot of salted boiling water, blanch the asparagus for 2 minutes; transfer to the ice bath to cool.
6. 6
   Drain, coarsely chop and transfer to a food processor.
7. 7
   Pulse the asparagus until finely chopped.
8. 8
   In a large bowl, combine the asparagus with the bulgur, tomato, parsley, scallions, mint, olive oil and lemon juice and toss.
9. 9
   Season with salt and pepper.