1/2 cupsliced almonds, toasted with olive oil, salt, garlic and pepper
1-2 largegarlic cloves, minced
1largelemon, zested + juiced
1/3cupextra virgin light olive oilt
1.5 tbspdijon mustard
1tbspwhole grain mustard
2tspextra virgin olive oil
4ozshaved parmesan
salt, pepper, garlic granules
Instructions
Cook bulgur per package directions. Set aside.Toast the almonds in a small frying pan over low heat. Add a little olive oil, the almonds, a pinch of garlic granules, kosher salt, and a few grinds of black pepper. Toast until golden, and remove from the heat.Bring a pot of water to a boil. Add kosher salt to the pot and add your peas and asparagus. Cook for 3 minutes, drain, and place in a bowl filled with ice water to stop the cooking process.In a small bowl, whisk together the mustards, lemon zest, lemon juice, 1/2 tsp salt, and fresh cracked pepper.In a large salad bowl, combine salad ingredients; the bulgur, peas, asparagus, herbs, and mustard dressing. Toss until salad ingredients are covered in dressing. Sprinkle with toasted almonds and shaved parmesan cheese. Serve and Enjoy!