Spring Tabbouleh: Bulgar with Asparagus, Saute Greens, and Ramps
This was our first use for the asparagus from the CSA share. I brushed it with olive oil and a little salt and grilled the stalks until I liked the looks of them. After I pulled them off the grill pan and turned off the heat, I threw a handful of saute greens on the pan to wilt them slightly with the residual heat. These got thrown into the bowl of bulgar along with the asparagus, cut into inch-long pieces, and some chopped ramps. I poured a quickly prepared mustard vinaigrette (mustard, red wine vinegar, olive oil) in the bowl, and some salt and pepper to taste and gave everything one last toss before serving. We each dusted a bit of Pecorino cheese on top of our portions to dress it up a bit. It was delicious and reminded me very much of a fresh spring version of one of my summer favorites, Tabbouleh.
Breakfast Asparagus
We used the rest of our asparagus in breakfast preparations over the weekend. Nick made an asparagus and smoked provolone omelette, which we had over sunflower sesame toast on Saturday. Sunday's version included bacon. Nick grilled the asparagus and then added it to the saute pan with the cooked bacon, fried some eggs, and loaded everything up on yet another piece of sunflower sesame toast. What a treat!
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