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Author Notes: Quick cook bulgur wheat with asparagus and poached eggs. Light, healthy and filling. —Maria Stordahl Nelson
- 1/2 cup quick cooking wheat bulgur
- 1 cup water
- 8 asparagus stalks
- 1 tablespoon white vinegar
- 2 eggs
- 1 tablespoon garlic infused olive oil
- 3 tablespoons parmesan cheese
- 1 tablespoon grape syrup (or must)
- 2 tablespoons white wine vinegar
- In a small saucepan, bring 1 C. of water to a boil.
- Add the bulgur and a dash of salt.
- Cover and turn heat to low. Simmer for 10 minutes, until all of the water is absorbed.
- Remove from heat and let sit for 5 minutes. Fluff with a fork and set aside.
- Fill a small sauté pan halfway with water and bring to a boil.
- Add the asparagus and simmer on medium heat 3-4 minutes, until the asparagus is fork tender.
- While the asparagus cooks, fill a pie dish with ice water.
- Once asparagus is cooked, plunge it into the ice water to stop the cooking and let it sit for 1-2 minutes.
- Drain on paper towels and set aside.
- Empty the water from the small saucepan and add fresh. Bring it to a boil.
- Reduce heat to a simmer and add the white vinegar. Add the eggs and poach 3-4 minutes.
- Remove the eggs with a slotted spoon and transfer them carefully to a paper towel lined plate.
- Place the cooked bulgur on a serving plate and drizzle over the garlic olive oil, the grape syrup and the white wine vinegar. Toss lightly then sprinkle the cheese over the top.
- Place the asparagus and the egg on top, seasoning with salt, pepper and red chili flakes if desired.