Place bulgur in a medium bowl and cover with several inches of cold water. Let soak for 1 hour. Drain.
Combine the bulgur, asparagus, pomegranate seeds, parsley, onion, lemon juice, oil and salt in a large nonreactive bowl. Let stand at room temperature for 20 minutes or refrigerate for up to 8 hours. Serve topped with feta.
Make Ahead Tip: Refrigerate, without feta, for up to 8 hours.
1/2 starch, 1/2 vegetable, 1/2 fruit, 2 fat