Vegan asparagus kısır
1/2 cup bulgur
1 tbsp tomato paste
1 tsp dry mint
Roasted asparagus heads (see Vegan mustard asparagus soup recipe for directions)
Pick the little stones out of the bulgur. Put into a large bowl and pour the boiling water. Water should cover the bulgur and extend about a finger horizontally. Let it soak entirely.
Put the olive oil into a pan, when it is warm put the tomato paste and roast a bit. Turn off the heat and put the dried mint and stir well. Pour the mixture on top of bulgur and stir well.
Half the cherry tomatoes and dice the gherkins. Toss the asparagus, cherry tomatoes and gherkins to bulgur. Season with sumac and salt.