Sliced Asparagus Salad

Yield: about 3½ cups

1     bunch (about 1 pound) asparagus,
       preferably thin spears
¼    cup toasted pine nuts
       pinch freshly ground black pepper
       pinch crushed red pepper
2     tablespoons Lemon Vinaigrette
       (page 21)
1½ ounces Pecorino

Nutritional information per chicken burger (without the bun or slaw):
Calories 199 (25% from fat) • carb. 33g • pro. 5g • fat 6g • sat. fat 1g • chol. 0mg • sod. 429mg • calc. 6mg • fiber 2g

1. Insert the medium slicing disc into the food processor. Slice the asparagus and then transfer to a shallow serving bowl. Add the pine nuts, black pepper, crushed red pepper, and vinaigrette.
Toss lightly to combine.
2. Remove the medium slicing disc and replace with the fine slicing disc. Slice the Pecorino and then add to the bowl with the other ingredients. Stir gently and serve immediately.