Pour butter into an 8 inch square baking dish. Lay asparagus over butter.

Sprinkle evenly with onions, garlic, celery, cheese and bread crumbs. Cover with tomatoes. Sprinkle with oregano, salt, pepper and thyme.

Cover with foil. Bake at 375º for 35-40 minutes or until asparagus is tender.

Using a meat pounder, lightly flatten the chicken breasts. In a large shallow dish, combine the lime zest and 1 tablespoon of the lime juice with the tequila and garlic. Add the breasts and turn to coat with the marinade; set aside for 10 minutes.

In a food processor, finely grind the almonds; do not overprocess or the nuts will form a paste. Transfer to a large plate. Add the cumin and 1/2 teaspoon salt and toss well.

In a medium bowl, combine the remaining 1 tablespoon lime juice with the chile, shallot and 1 teaspoon olive oil. With a rubber spatula, gently fold in the tomatoes and avocado.
Remove the garlic slices from the chicken marinade. Pat the almond mixture on both sides of each breast half to coat thoroughly.

In a large nonstick skillet, melt 1 tablespoon of the butter in 1/2 tablespoon of the olive oil over high heat. Add 2 of the chicken breast halves, reduce the heat to moderate and cook until golden brown on the bottom, about 5 minutes. Turn the chicken and cook until browned on the second side and cooked through, 3 to 4 minutes longer. Transfer the chicken to plates and wipe out the skillet. Repeat with the remaining butter, oil and chicken. Season the tomato-avocado salad with salt and pepper, spoon it over the chicken and serve.

Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add onions and garlic and cook, stirring, until softened, about 5 minutes. Add ground chicken and continue cooking, stirring to break up the clumps, for another 5 to 7 minutes or until the meat is no longer pink. Add diced tomatoes (and all the juice from the can), ketchup, chili powder, cumin, oregano, cayenne and salt. Bring to a boil, stirring occasionally, then reduce heat to low, cover and cook for 30 minutes, stirring once in a while. Add beans and continue cooking for another 15 to 20 minutes.

Serve immediately or refrigerate to serve later; it reheats beautifully.