Place the semolina in a bowl and cover with 240g boiling water. Leave until all the water has been absorbed, then stir with a fork to loosen the grains.
– Remove the hard base from the green asparagus. Cook them with the peas in a large pot of boiling water for 8 minutes. Drain and rinse with cold water.
– Slice the asparagus stalks and add to the semolina. Reserve the tips for garnishing.
– Slice the radishes finely, chop the parsley and add to the semolina.
– Add the oil and lemon juice to the tabbouleh, season with salt and mix well. Serve with the reserved asparagus tips.