Bring a medium pot of water to a boil. Add the bulgur wheat, reduce to medium-low, and simmer for about 10 minutes. Drain and set aside to cool slightly.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add chopped asparagus and sauté for about 5 minutes. Add fresh peas for 2-3 minutes, seasoning lightly with salt.

In a blender, combine avocado, Greek yogurt, lemon juice, chives, parsley, and salt. Blend until smooth. Adjust with water if too thick.

In a large bowl, combine cooked bulgur, sautéed vegetables, and gently fold in pistachios and parmesan crumbles.

Drizzle avocado dressing over the salad, or serve on the side. Enjoy your refreshing Spring Bulgur Wheat Salad!