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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

Ingredients

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)

Instructions

1

Boil 4 cups water in a medium pan.

2

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

3

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.

4

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.

5

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

6

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

7

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

8

Ta Da! You’re Done!

9

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.

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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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