Grilled Trout with Curried Bulgur, Asparagus and Cherry Tomatoes | RICARDO

Ingredients

• 2 tbsp butter
• 1 tsp curry powder
• 1 ½ cups (375 ml) water
• 1 tbsp (15 ml) lemon juice
• 1 cup (180 g) fine bulgur
• 3 tbsp (45 ml) olive oil
• 2 tsp (10 ml) harissa
• 1 ½ lb (675 g) trout fillets with skin, cut into 4 pieces
• 1 lb (450 g) medium asparagus, trimmed
• 1 ½ cups (210 g) cherry tomatoes
• 2 garlic cloves, halved