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 the asparagus on a foil-lined baking sheet and drizzle with the 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 the prosciutto in two teaspoons of olive oil until crisp. Transfer to a paper-towel-lined plate and set aside.
When the asparagus is cool enough to handle, cut it into 1-inch pieces and combine it with the parsley, chives, feta, lemon zest, and prosciutto in a large serving bowl. Toss gently together. Fold in the cooled bulgur and set aside. Whisk together the lemon juice and Dijon mustard in a small bowl. Add the olive oil and whisk until emulsified. Add salt and pepper to taste. Pour the 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.