Ingredients:
1 1/3 cups bulgur wheat
1 1/2 cups boiling water
3 lemons, grated zest and juice of
4 1/2 tablespoons olive oil
2 1/2 lbs fava beans, shelled
1 lb thin asparagus
3/4 cup bean sprouts
1 cup thinly sliced scallions
3 tablespoons finely chopped mint
1 1/2 tablespoons finely chopped fresh chervil
salt & freshly ground black pepper
Directions:
Put the blugur wheat in a bowl with boiling water, lemon juice and oil.
Mix well,cover, and let sit one hour or until all the grains soak up all the liquid.
Cook the fava beans and asparagus seperately in pans of boiling salted water for 3 minutes.
Drain and refresh fava beans and asparagus under running cold water until cold.
Dry on paper towels.
Cut the asparagus in half lengthwise and diagonally in half again.
peel and discard the outer skins of fava beans.
Season the bulgur with salt and fresh ground pepper, then add all the vegetables, plus most of the lemon zest, mint leaves and chervil.
Toss gently.
Transfer the mixture to a salad bowl.
Scatter the remaining zest, mint leaves and chervil, and toss gently.
Advance preparation: cook and refresh fava beans and asparagus, slice scallions.
zest and squeeze lemons up to one day ahead–cover and chill.
Soak the bulugar wheat up to 8 hours before- you may add extra lemon juice and oil if it becomes to dry.
Assemble up to an hour before.
Servings: 4-8
Time preparation: 60 min.
Time total: 65 min.