• 1 to 1 1/2 pounds asparagus
• Salt and freshly ground black pepper
• 4 slices firm white bread, crusts removed
• 6 tablespoons butter

Place the asparagus in a vegetable steamer basket. Pour about 3/4-inch water into a large saucepan. Place the steamer basket in the pan, bring the water to a simmer over medium-high heat, and cover. Steam for 5 minutes, or until the asparagus is crisp-tender. Transfer to a serving bowl and season with salt and pepper. Meanwhile, place the center of the bread into a food processor and pulse to make bread crumbs. In a small saucepan, heat butter on medium high until butter turns a nutty brown color. Add the bread crumbs and toss in the butter. Pour the buttered crumbs onto the asparagus and toss to coat and serve with fish or grilled chicken.

• 1 stick butter
• 1/2 cup brown sugar
• 4 bananas peeled and halved, cut lengthwise
• 1/4 cup dark rum

Melt butter in a large skillet. Add brown sugar and stir together. Add the bananas and cook until caramelized over medium-high heat. Pour in the rum and catch a flame off of the gas stove or a BBQ lighter. Stand back when ignited and flambe. Be careful; a flame will shoot up above the pan. Let flame die down. Serve over vanilla ice cream and/or a slice of pound cake.