Ingredients:

Kosher salt

½ pound asparagus, woody ends trimmed

½ pound strawberries

8 ounces parsley 

4 ounces oregano 

4 ounces mint 

4 ounces dill 

3 cups cooked and drained bulgur wheat 

2-3 lemons 

2 tablespoons homemade arugula pesto, or store-bought pesto of your choice

Olive oil 

Freshly ground black pepper

Method:

Bring a medium pot filled with salted water to a boil. Prepare a medium bowl filled with ice water and place it in close proximity to the pot. Add the asparagus to the boiling water and blanch until tender and bright green, 90 seconds to 2 minutes. Immediately transfer it to the bowl of ice water to shock and stop the cooking. Drain. Cut the asparagus into 2 inch pieces and set aside. 

Trim the tops from the strawberries, and cut into quarters. Set aside. 

Finely chop all the herbs and place in a large mixing bowl. Add the bulghur wheat, and reserved asparagus. Stir to combine. Add the zest and juice from 2 of the lemons, the pesto, 2 tablespoons olive oil, ½ teaspoon kosher salt. Stir to combine. 

Taste, and add more salt, lemon juice, or olive oil as desired until the salad is seasoned and bright with acid. Add freshly ground black pepper to taste. Gently fold in the strawberries, and serve.