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Tahini, Asparagus & Bulgar Wheat Salad

Tahini, Asparagus & Bulgar Wheat Salad

Bulgar Wheat is great for Tabouli (also spelled Tabbouleh), I get it. And yet, I think of Tabouli as a summer salad perfect with super fresh cucumbers & tomatoes. For spring, I’m going in a different direction with my bulgar wheat salad & using the asparagus that shows up in my markets in late April/early May. It’s a great addition to a spring-y salad & pairs up super lovely with your first grill meals of the season – kabobs, fish, chicken, veggies…whatever!

For this salad I’m walking away from the traditional minty vinaigrette & making a lemon tahini sauce for this salad, which lends a nutty flavor. I leaned in even farther to the nutty direction & topped the salad with ground almonds. Simple, creamy, zingy, & so, so flavorful!

Tahini, Asparagus & Bulgar Wheat Salad


2 Cups Bulgar Wheat

1 bunch Asparagus, cut in 1″ pieces & then in half long-ways
(note: I snap off the woody ends of each Asparagus)

1/2 Cup Tahini

1/4 Cup Lemon Juice

1/4 Cup Olive Oil

1/2 Teaspoon Kosher Salt

1 Clove Garlic, minced

1 Teaspoon Honey/Agave/Sugar (to your taste)

1 Tablespoon Ground Almonds (optional)



Boil 4 cups water in a medium pan.


Remove from heat & add Bulgar Wheat. Cover & let sit for 20 minutes.


Boil Asparagus in a separate pan for 2 or so minutes, until color turns bright green. Immediately place Asparagus in an ice bath to shock.


Add Tahini, Lemon Juice, Olive Oil, Kosher Salt & Garlic to a mixing bowl & whisk together. If sticky, like peanut butter, add a few tablespoons water & whisk again.


Taste. If too bitter for your taste, add sweetener such as honey, agave or sugar. Whisk again.


Strain Bulgar Wheat in case there is still water at the bottom of pan & add to sauce. Stir.


Gently fold Asparagus into Salad. Transfer into a serving bowl & top with Ground Almonds, if desired.


Ta Da! You’re Done!


Note: This salad can be served immediately. It is better if given an hour or 2 in the fridge before serving so that Bulgar Wheat can soak up the Tahini sauce flavors.


Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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