Makes 6 servings (8 cups) Total time: 30 minutes 1 cup dry bulgur wheat 1 bunch asparagus, trimmed 4 Tbsp. extra-virgin olive oil, divided 1 tsp. minced fresh garlic 2 Tbsp. fresh lemon juice 2 tsp. Dijon mustard Salt and black pepper to taste 1 cup chopped fresh parsley 3/4 cup chopped fresh mint 1/2 cup chopped fresh chives 1/2 cup crumbled feta cheese (optional) Minced zest of 1 lemon 1/2 cup chopped salted pistachios Preheat oven to 450°. Cook bulgur in a pot of salted water according to package directions.
Toss asparagus with 2 Tbsp. oil and garlic; season with salt and pepper and arrange on a baking sheet. Roast asparagus until tender, 8 minutes; chop into 3- to 4-inch pieces. Whisk together remaining 2 Tbsp. oil, lemon juice, and Dijon for the vinaigrette.
Combine bulgur, asparagus, parsley, mint, chives, feta, and zest, in a large bowl; toss with vinaigrette and garnish with pistachios. Per serving: 241 cal; 12g total fat (3g sat); 11mg chol; 225mg sodium; 26g carb; 8g fiber; 9g protein