Asparagus Tabooli with Prosciutto, Feta and Lemon Vinaigrette

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Dietary: Egg-Free, Peanut-Free, Soy-Free, Whole Grain

Whole grain bulgur wheat gets dressed up with crispy prosciutto, roasted asparagus, fresh herbs, creamy feta, and pistachios in a bright, tangy Lemon-Dijon vinaigrette.

Prep: 30 min
Total Time: 1 h
Yield: 6-8 servings


  • 1 cup Hodgson Mill Bulgur Wheat
  • 1 14.5-oz. can chicken broth
  • 2 Tbsp + 2 tsp olive oil
  • 1 tsp garlic, minced
  • 1 bunch asparagus, trimmed
  • 4 oz. prosciutto, diced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh chives, chopped
  • 1 cup feta cheese, crumbled
  • 1 Tbsp lemon zest
  • 1/2 cup salted pistachios, shelled and chopped
  • 2 Tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 2 Tbsp olive oil
  • salt and pepper, to taste


  • Combine the bulgur and chicken broth in a medium saucepot. Bring to a boil, cover and simmer for 10 to 12 minutes, or until the liquid has been completely absorbed. Fluff it with a fork and then spread it out on a rimmed sheet pan to cool. Set aside.
  • Mix the minced garlic and two tablespoons olive oil together in a small bowl. Place asparagus on a foil-lined baking sheet and drizzle with oil mixture. Roast the asparagus in a 425°F oven for five to eight minutes or until tender but still crisp, turning once or twice during that time. Set aside.
  • In a large skillet, cook prosciutto in two teaspoons of olive oil until crisp. Transfer to a paper-towel-lined plate and set aside.
  • When asparagus is cool enough to handle, cut it into 1-inch pieces and combine it with parsley, chives, feta, lemon zest, and prosciutto in a large serving bowl. Toss gently together. Fold in cooled bulgur and set aside.
  • Whisk together  lemon juice and Dijon mustard in a small bowl. Add  olive oil, whisk until emulsified. Add salt and pepper to taste.
  • Pour vinaigrette over the tabooli and toss to combine. Add the pistachios and stir again. Serve immediately with additional pistachios sprinkled on top.
  • Leftovers can be refrigerated in an airtight container for up to five days.


  • Adapted from Cuisine At Home, Mediterranean Menus
  • Notes: This salad packs well and is delicious served at room temperature or chilled.