Spring Tabbouleh Recipe

INGREDIENTS

• 1 cup fine bulgur
• 1 bunch of asparagus, cut into 1/2-inch segments
• 1 cup peas, freshly shelled or frozen
• 1 garlic clove, crushed to a paste with 2 big pinches of salt
• 1 lemon, juice only
• 1/3 cup extra-virgin olive oil
• 1 bunch chives, finely chopped
• 1 cup walnuts, toasted and chopped
• 2 hard-boiled eggs, chopped*