Place the bulgur in a bowl and pour in the water. Cover and let soak for about 1 hour, or until the water is absorbed. Empty into a bowl lined with a double layer of paper towels. Fold the paper towels over the bulgur and squeeze out the excess moisture. You can also prepare the bulgur according to package directions, by boiling an equal quantity of water, adding the bulgur, closing the lid and letting it stand for 5 minutes.

Light the grill to medium according to individual unit instructions. As the grill is heating, bring a medium-size pot of salted water to a rolling boil and blanch the asparagus for 2 minutes. Remove with a slotted spoon and place in an ice water bath immediately. Drain and pat dry.

Brush the asparagus and scallions with a little olive oil and salt and place on the grill over medium heat. Grill until soft but al dente and until the asparagus and scallions have acquired grill marks, about 10 to 12 minutes. Sprinkle with salt and remove. Cut both into ½-inch (1¼-cm) pieces.

Season the bulgur lightly with salt and toss. Add the asparagus and scallions. Place the pine nuts or almonds in a dry skillet, either on the grill or on the stovetop, and toast lightly. Add to the bulgur. Add the garlic, mint, parsley, remaining olive oil, lemon juice and pepper. Toss, adjust seasoning with additional salt and pepper and olive oil and lemon juice if needed. Let stand at room temperature for 20 minutes before serving.