Cook the bulgur wheat in a medium saucepan of boiling salted water for about 10 minutes until tender. Drain and set aside to cool.

Heat olive oil in a large skillet over medium-high heat. Add asparagus and sauté for about 5 minutes until tender-crisp. Then add peas and cook for another 2-3 minutes.

In a food processor, blend avocado, chives, parsley, Greek yogurt, lemon juice, and salt until smooth. Add water if needed for desired consistency.

In a large bowl, combine cooked bulgur with sautéed vegetables. Fold in pistachios and sprinkle with Parmesan if desired. Toss to combine.

Serve the salad drizzled with dressing or on the side for personal preference.