1 cup bulgur
1/2 cup flaked almonds
1 bunch asparagus
1/2 cup marinated black olives
olive oil
1/4 cup red wine vinegar
3 hard boiled eggs, chopped
1. Put bulgur in a bowl and cover with cold water. Allow to stand for 15 mins. Drain and put in a large mixing bowl, add almonds and toss to combine.
2. Trim asparagus. Cook briefly in boiling water, drain and refresh under cold water.
3. Pit olives and finely chop. Whisk oil and vinegar. Season.
4. To serve, put bulgur mixture on a large plate, top with asparagus, chopped egg and olives. Spoon over dressing.
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