2 lb thin asparagus, trimmed and peeled
1/2 cup extra-virgin olive oil
3 tablespoons finely chopped blanched almonds
2 tablespoons coarse dry bread crumbs
1/8 teaspoon ground cumin
3 tablespoons Sherry vinegar
1 medium head escarole, cut into 1/4-inch-thick strips (6 cups)
1/2 lb sliced serrano ham or prosciutto
asparagus, serrano, ham

2 firm-ripe California avocados, pitted, peeled, and cut into 1/4-inch dice
6 oz jicama, peeled and cut into 1/4-inch dice (1 1/2 cups)
1 small red onion, finely chopped
1/3 cup finely chopped fresh cilantro
2 fresh serrano chiles, minced (including seeds)
1/4 cup fresh lime juice
2 tablespoons olive oil

Accompaniment: yuca chips
avocado, jicama, salsa

2 tablespoons vegetable oil
1 firm medium-size banana, diced
3/4 cup chopped onion
1 15-ounce can black beans, drained
1/4 cup chopped fresh cilantro
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper

1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1 cup (packed) coarsely grated Monterey Jack cheese
1 egg, beaten to blend (for glaze)
banana, black, bean

2 heads of garlic
4 1/2 pounds beef short ribs
3 quarts water
1 white onion, quartered

3 tomatoes (about 12 ounces), halved
1/2 large white onion, cut into 1/2-inch-thick slices
3 tablespoons vegetable oil

16 dried guajillo chilies* (about 2 ounces), stemmed, halved, seeded
3 large dried ancho chilies* (about 2 ounces), stemmed, halved, seeded

2 teaspoons ground cumin
1 teaspoon dried oregano leaves
Pinch of ground cloves
1/2 cup distilled white vinegar
beef, short, ribs