Springtime on a plate: asparagus and peas with eggs and bulgur wheat

I can hardly believe it's the beginning of June and I haven't posted any asparagus recipes yet. I always try to make the most of the English asparagus season, which basically involves cooking it as often as possible for the seven or eight weeks that it's around. A lot of my favourite asparagus recipes are pasta-based, but sometimes it's nice to have something a bit different (and possibly providing more of my 5 - or 7? - a day).

This is a really interesting dish that works just as well hot for dinner or cold as a packed lunch the next day. I love the mix of different textures (the peas, the asparagus, the soft bulghur wheat and the crunch of the walnuts) and with the wholegrains, vegetables, egg and nuts, it feels nutritionally balanced too.

I know asparagus isn't the cheapest ingredient, but it's only around briefly - and you can pick up small bunches in a certain German supermarket for about £1.09. I've found good multi-buy offers at farmers' markets in the past, too.

This is based on a recipe from the wonderful 101 Cookbooks. I have tweaked it slightly, with the addition of some onion (even more vegetable goodness) and using thyme instead of chives. I nearly swapped the hazelnuts for walnuts, too, but decided to save that one for next time. I really love brown bulghur wheat, which is a better choice nutritionally than the standard kind, so I would recommend using that if you can find it.

Ingredients

Serves 4

100g/ 3.5oz fine bulgur wheat (brown if possible)
1 onion, finely chopped
1 bunch (200-300g) asparagus, woody ends removed and cut into small pieces
200g frozen peas
A few springs fresh thyme, leaves picked
100g / 3.5 oz walnuts, toasted and chopped
1 lemon, juice only
1 tsp extra virgin olive oil, plus an optional 2 tbsp
2 hard-boiled eggs, chopped

Method 

Bring about 285ml/ half a pint of water to a boil in a kettle and pour it over the bulgur wheat. Cover and leave for five to ten minutes to absorb the water. Give it a stir through with a fork and check it is cooked, adding more boiling water and giving it a few minutes more if necessary.

Fry the finely chopped onion in 1 tsp of olive oil for about five minutes or until just beginning to go brown. (Cheat's tip: I have been known to microwave the onion in a bowl for about a minute instead, using a splash of water instead of oil - slightly quicker and slightly less washing-up).

Put the asparagus in a large pan with just enough boiling water to cover. Simmer for three minutes and then add the peas and cook, with the lid on, for two to three minutes or until the asparagus is cooked but not overcooked and the peas are piping hot.

Drain the vegetables and stir in the onion, bulghur wheat, walnuts, thyme and lemon juice. Add the rest of olive oil too, if using. Serve topped with the chopped egg.