Bulgotto with green asparagus

Ingredients for 2 servings:

• 500 g asparagus, green
• some olive oil
• some lemon zest
• some lemon pepper
• 200 g bulgur
• 1 tsp vegetable stock powder, organic
• some salt and pepper
• some vegetable broth
• 1 tbsp cream cheese
• 80 g Parmesan, freshly grated
• 100 g mushrooms
• 2 spring onions
• some pistachios
• some basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Chop the asparagus and roast it on a baking sheet with olive oil, salt, lemon pepper, and lemon zest at 185°C (top/bottom heat) for about 20 minutes. Prepare the bulgur with a teaspoon of vegetable stock powder according to the package instructions. Then season with salt and pepper, stir in the cream cheese, Parmesan cheese, and a dash of vegetable stock. Chop the mushrooms and spring onions and sauté them in a pan with salt and pepper without oil. Finely chop the pistachios and basil and arrange them on top of the bulgur along with the asparagus, mushrooms, and onions. You can find the recipe here: https://www.lillyscupcakery.de/bulgotto?rq=bulgotto