Asparagus and Bulgur
- 3 oz asparagus (cut into 1/2 inch pieces)
- 3 oz #3 coarse bulgur – cooked
- 1 tablespoon sunflower oil
- 1/4 teaspoon thyme
- 1/4 teaspoon basil
- 1/4 teaspoon salt
- Steam asparagus for about 10 minutes. Combine all ingredients and mix well. Serve at room temperature.
- Adapted from recipe in Berkeley’s Searchable Online Archive of Recipes.