1 cup bulgur
2 tablespoons olive oil
1 shallot, minced
1 cup diced asparagus
15 mint leaves, chopped
ΒΌ cup chopped cilantro
1/3 cup crumbled feta cheese
Fine sea salt and ground black pepper
Juice of 1 lemon

Place the bulgur in a bowl, cover it with boiling water and let it sit 20 minutes until it swells up. Drain excess water.

Heat the olive oil in a large pan over medium heat. Saute the shallot until translucent, 2 to 3 minutes. Add the asparagus and cook for 1 to 2 minutes. Add the bulgur and toss. Remove from the heat and let cool a bit for a minute or two. Add the mint, cilantro, feta, salt, pepper and lemon juice. Toss a couple of times to combine. Serve at room temperature or cold.