Asparagus salad with bulgur, mustard and pisctachios

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Recipe by Damaris Beems Course: Salad, Lunch, Side dishCuisine: Middle East, Arabic
Servings

4

Preparation

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Using the so called white gold for a salad. Yes, I also needed to cross that line. But, I’m making this salad from ‘broken’ asparagus. And unfortunately, or in this case fortunately, that sometimes happens. That’s how we turn something negative into something great. This salad brings out everything in an asparagus that makes it so delicious.

Ingredients

  • 250 gram white peeled asparagus

  • 150 gram fine burgul

  • 1 bouquet flat parsley

  • 1 bouquet chives

  • 1 red onion

  • 1-2 lemons

  • 2 table spoon mustard (not too sharp)

  • 75 gram peeled pistachio’s

  • olive oil

  • salt and pepper

Cooking time

  • Place the asparagus in a pan, cook for 3 minutes, turn off the heat, put the lid on the pan and let them cook for 18 minutes.
    Soak the bulgur in plenty of water for 5 minutes.
    Finely chop the red onion.
    Finely chop the leaves of all fresh herbs.
    Chop the pistachios into pieces.
    Grate the zest of the lemon(s) and then squeeze them.
  • Squeeze the bulgur if there is still water in the bowl.
    Put it in a bowl with the herbs, onion, lemon zest and the dressing made from the lemon juice, olive oil, mustard and salt and pepper.
  • Remove the asparagus from the water, let them evaporate for a while and then drape them over the salad at their best. Sprinkle the pistachios and over the salad.

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