Bulgur Salad with Spinach, Pine Nuts and Asparagus

Pour the water and bulgur into a saucepan. Bring to a boil, reduce heat and simmer for about 15 minutes, or until tender. There shouldn’t be any water left.

Heat the oil in a medium skillet over medium heat. Add the garlic and bloom 30 seconds. Add the asparagus and cook until crisp-tender and it pops in color, about 4 minutes. Season with salt and pepper.

Add the bulgur to the skillet and stir in the spinach. Toss everything to combine. Give a good squeeze of lemon juice over the whole mess. Taste it. Throw in some more salt and pepper.

Serve on a big platter dolloped with the goat cheese and garnished with the pine nuts and thinly sliced basil. And more lemon. Oh yes.