Instructions: Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; saute until light golden, about 5 minutes. Mix in bulgur. Add 1/2 cup stock and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup stock 2 more times, simmering after each addition and stirring often until liquid is absorbed.

Mix in asparagus. Continue adding stock 1/2 cup at a time until bulgur is just tender and mixture is creamy, simmering after each addition and stirring often until stock is absorbed, about 20 minutes. Add peas and cook 3 minutes longer. Stir in 3/4 cup Parmesan, cream, tarragon and remaining 1 tablespoon butter. Serve, passing additional grated Parmesan, if desired.

This recipe yields 6 servings as a first-course.

Comments: At the restaurant, this is made with spelt, a chewy grain that requires much longer cooking than does the more readily available bulgur called for here.

Description: "(Risotto De Bulgour Aux Pois At Asperges)"

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