Spring asparagus tabouli

A spring twist on the classical lebanese tabouli salad. Quick, easy, and fresh, it can be served as a main for 1 as well as a side or starter for 2, or it will feed 3-4 people in a mezze (depending on what you serve with it!).

1/4 cup wheat or spelt bulgur, uncooked
5 green asparagus
1/2 small parsley bunch (approx. 10 sprigs)
1/4 red onion
2 tsp good olive oil
2 tsp lemon (or lime) juice
salt to taste
thinly sliced radishes (optional)

View the full recipe at Lemon Pie and Tie&dye →