Bulgur Corn & Asparagus Salad with Dill Pesto, Feta & Pecans

Directions

1. 1
   Put the water, salt & bulgur in a microwave-safe bowl and stir to mix. Cover with a plate and microwave for about 8 minutes. Carefully remove from microwave and stir, noting the state of the bulgur. Cover again and microwave for 3 - 8 more minutes, depending on how much more water the bulgur needs to absorb. Test the bulgur by tasting it to see if it is done to your liking.Meanwhile, in a medium frying pan, heat the olive oil over medium heat and add the olive oil and green onions.
2. 2
   Saute until the asparagus is crisp tender and still bright green.
3. 3
   Remove from heat. Stir in the cooked bulgur, then stur in the frozen corn & peas. The heat from the cooking and the cold from the frozen corn & peas will balance out, thawing the frozen and cooling the heated ingredients. One Tablespoon at at time, add the dill pesto, spreading it out over the salad, then stirring it in.Top the salad with a bit of crumbled marinated feta and some toasted pecans and enjoy!