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.
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 132 (50%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 39.8mg||12 %|
|Sodium 302.5mg||10 %|
|Potassium 354.8mg||9 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 17.7g|
|Protein 11g||16 %|
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Calories per serving: 262
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