Asparagus Bulgar Wheat Salad

This is an easy salad to make and have on hand during a busy week. Also very versatile, you can add any type of vegetable that is in season. When you are cooking the chick peas, do a double batch, once cooled place 2 c in freezer bags so you always have them on hand, just defrost before using.

3/4 c Bulgar wheat
2 c chick peas *
1 tbsp butter
s/p
1 lb asparagus
1/4 tsp curry
1/4 tsp gr. cumin
olive oil
fresh lemon
1 red onion, diced
1/2 Softy from Leonardsville


*Cover 1 c chick peas with water in a large pot and let stand overnight. Drain off water and again cover with water about 1-2" above the peas. Bring to a boil, reduce to a simmer, let cook for 30-45 minutes, or until tender. Drain well. You can do this up to 3 days in advance (longer if you freeze them once cooled).

In large skillet over med/high heat drizzle with olive oil and add butter. Add in the chick peas season with s/p. Cook for about 10-15 minutes allowing them to become a nice golden brown.

Place bulgar wheat in a large heat-proof bowl. Cover with boiling water, enough to come about 1" above the bulgar. Set aside for about 20-30 or most of the water has been absorbed. Drain and squeeze out any excess water.

Meanwhile, snip off the ends of the asparagus (remember to save the ends in freezer bag for adding to stock). Drizzle with olive oil and season with s/p. You can grill over high/med heat for about 10-15, or roast in a 400 degree oven on a baking sheet for 20-25 min. When done cut into 1" pieces on the diagonal.

In a large bowl place the bulgar, chick peas, asparagus and onion. Drizzle about 4 tbsp of olive oil and the juice of 1 lemon over contents. Toss to coat well. Sprinkle curry and cumin over top, toss to blend well, adjust seasoning. Refrigerate, letting it come to room temperature before serving.

Crumble softy over top, toss just before serving.

You could make this to a meal instead of a side very easily by adding some grilled shrimp or leftover chicken.