Lemony Bulgur With Asparagus And Spinach

Name: Lemony Bulgur With Asparagus And Spinach
Ingredients: 1 cup bulgur medium-grind; 1/4 cup olive oil divided; 3 cloves garlic minced, divided; 1 pound asparagus cut into 1/2-inch pieces, 2 cups; 10 ounces baby spinach roughly chopped; 2 tablespoons lemon juice; 1 tablespoon grated lemon zest; 1 cup chopped walnuts; 8 leaves fresh basil thinly sliced; 8 leaves fresh mint thinly sliced

10 ingredients

4 steps

Ingredients

1 cup bulgur medium-grind
1/4 cup olive oil divided
3 cloves garlic minced, divided
1 pound asparagus cut into 1/2-inch pieces, 2 cups
10 ounces baby spinach roughly chopped
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1 cup chopped walnuts
8 leaves fresh basil thinly sliced
8 leaves fresh mint thinly sliced

Directions

1

Place bulgur in a large bowl and pour 3 cups boiling water over it; cover and let stand 20-30 minutes or until bulgur is tender. Drain and set aside.
2

Meanwhile, heat 1 tsp oil in a skillet over medium heat. Add 2 tsp garlic and cook 1 minute. Add asparagus and 1/2 cup water. Cover and cook 5-6 minutes. Add spinach and cook 3-4 minutes or until just wilted, tossing occasionally with tongs. Season with salt, if desired.
3

Whisk together remaining 1/4 cup of oil with lemon juice, lemon zest and remaining 1 tsp garlic. Season with salt and pepper, if desired.
4

Fluff Bulgar with fork. Fold in spinach mixture. Stir in walnuts, basil, mint and olive oil mixture.