Express Lemon Turkey Bulgur with Asparagus and Whipped Feta

Instructions

1. 1

   1. In a medium saucepan, bring the water to a boil over high heat. Add the bulgur and 1/2 teaspoon salt. Reduce to low, cover, and cook for 10 to 12 minutes until the liquid is absorbed. Turn off the heat, let rest for 5 minutes, and fluff with a fork.

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   2. While the bulgur cooks, season the turkey strips with half of the black pepper, the sweet paprika, cumin, lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil, and half of the chopped garlic.

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   3. Heat a large skillet over medium-high heat for 1 minute. Add 1 tablespoon olive oil and cook the turkey for 5 to 6 minutes, stirring occasionally, until browned and fully cooked. If you want to check internal temperature, it should reach 165°F / 74°C. Transfer to a plate.

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   4. In the same skillet, add the asparagus and 2 tablespoons water. Cook for 2 minutes over medium-high heat, stirring. Add the remaining garlic, a pinch of salt, and 1 tablespoon lemon juice, and cook 1 minute more until the asparagus is tender-crisp.

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   5. In a small bowl, mash or whisk together the feta cheese, Greek yogurt, dill, chives, honey if using, and 1 tablespoon lemon juice until you get a rustic, spreadable cream.

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   6. Toss the cooked bulgur with the asparagus and adjust salt and pepper to taste. Divide among plates, top with the turkey, and finish with spoonfuls of whipped feta.

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   7. Serve immediately, with extra chives or dill on top if desired.