Warm Caramelized Vegetables

For a satisfying side, try this tangy asparagus-potato salad! MORE+ LESS-

By Betty Crocker Kitchens

Updated November 27, 2009

Ingredients

lb small red potatoes, cut into 1-inch pieces

1/2

teaspoon salt

lb asparagus, cut into 2-inch pieces

1/3

cup butter or margarine

large onion, chopped (1 cup)

1/4

cup balsamic vinegar

1/4

cup packed brown sugar

1/4

teaspoon salt

Freshly ground pepper, if desired

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1

In 3-quart saucepan, heat 1 inch water to boiling. Add potatoes and 1/2 teaspoon salt. Heat to boiling; reduce heat to medium. Cover and cook about 12 minutes or until tender; drain and return to saucepan.
2

Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook about 5 minutes or until crisp-tender; drain and add to potatoes.
3

While vegetables are cooking, in 10-inch skillet, melt butter over medium-high heat. Cook onion in butter about 5 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/4 teaspoon salt. Pour onion mixture over potatoes and asparagus; stir until coated. Sprinkle with pepper.

Balsamic vinegar is a great flavor booster, but if you don't have any on hand, you can use cider or red wine vinegar.
Green beans can be used instead of the asparagus.