Bulgar comes in different sizes – look for fine or medium bulgur for this recipe. Larger ,coarse bulgur takes longer to soften up. A staple of the traditional Mediterranean diet for thousands of years, bulgur wheat is becoming increasingly popular in modern healthy diets. Rich in “B” vitamins, iron, phosophorous and manganese, it complements the protein profile of legumes such as pinto beans and the folate in vegetables such as spinach, asparagus, and broccoli.

1 cup fine bulgur
1 bunch of asparagus, cut into 1/2-inch segments
1 cup peas, shelled or frozen
1 garlic clove, crushed to a paste with 2 big pinches of salt
1 lemon, juice only
1/3 cup olive oil
1 bunch chives, finely chopped
1 cup walnuts, toasted and chopped
2 hard-boiled eggs, chopped*

Fill a medium saucepan with water and bring to a boil. You are going to use some of this water over the bulgar (to cook it) and the rest to blanch (quick-boil) the peas and asparagus.

Put the bulgur in a medium bowl, add boiling water to the surface of the grains. Let it stand for about 15 minutes, just until tender. Drain and press out any remaining water.  Toss with a couple of pinches of salt. Set aside.

Return the saucepan to the heat, bringing the remainder of the water back up to a boil. Salt the water and cook the asparagus and peas for about 20 seconds, just long enough for them to brighten. Drain and run under cold water to stop the cooking.  Add the bulgur.

For the dressing, whisk the garlic, lemon juice and olive oil together. Season with more salt if needed.

Add 1/2 the chives and walnuts to the bulgur, peas and asparagus. Toss with a big splash of the dressing. Taste and add more dressing as desired, as well as any other flavor adjustments. Garnish with remaining chives, walnuts and chopped egg.

Serves 4-6.