Asparagus-ramp tabbouleh

Serving Size

Serves 4

Time

15 minutes

Written ByFurthermore Editors

Date

04.15.19 More info+

A seasonal rendition of the Middle Eastern dish

In this lightened-up version of tabbouleh, Brooklyn-based recipe developer Ali Slagle replaces much of the traditional bulgur wheat with crisp coins of raw asparagus for even more textural complexity. Ramps, a weed with fleeting availability limited to just a few weeks in the springtime, are part of the onion family. The greens provide a savory, slightly garlicky flavor, says Slagle. Ramps are available at farmers and specialty markets, but substitute scallions if they prove too elusive. For additional protein, serve with fried or poached eggs on top.

Ingredients

½ cup

bulgur wheat

3 tablespoons

lemon juice

Extra-virgin olive oil

¼ teaspoon

allspice or cumin

Kosher salt

Black pepper

½ bunch

asparagus, trimmed and thinly sliced into coins

2 cups

chopped mint and parsley

½ cup

chopped ramp or scallion greens

Directions

Step 1

In a small pot or saucepan, bring the bulgur and 1 cup water to a boil. Cover and reduce to a simmer. Cook until the water has been absorbed, about 10 minutes. Fluff with a fork, then stir in the lemon juice, olive oil, and allspice or cumin. Season with salt and pepper.

Step 2

Transfer the dressed bulgur to a large bowl, then stir in the asparagus, chopped herbs, and ramp or scallion greens. Season with additional lemon juice, olive oil, and salt to taste.

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