INGREDIENTS
1
bunch Asparagus
2/3 cup
Flat italian parsley
1
Lemon (about 1 tablespoon), Zest of
1/3 cup
Lemon juice, fresh
16 oz
Orzo, cooked whole wheat cooked
1/8 tsp
Black pepper
1/4 tsp
Salt
5 1/2 tbsp
Sugar
1/2 cup
Olive oil
1 cup
Feta
1 tbsp
Yogurt, plain