Bring broth to a boil in a medium saucepan; stir in wild rice. Cover, reduce heat, and simmer 1 hour or until tender. Drain, reserving 1/4 cup broth for Dressing.
Soak bulghur in 1 cup boiling water 45 minutes; drain.
Snap off tough ends of asparagus. Cut asparagus and green onions into 1-inch pieces; cut bell peppers and carrots into thin strips.
Toss vegetables with olive oil until coated; spread evenly into a 15- x 10-inch jellyroll pan.
Bake at 450° for 30 minutes.
Toss together roasted vegetables, wild rice, bulghur, and Dressing. Serve warm or cold.