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Warm Caramelized Vegetables




Source of Recipe


Betty Crocker Spring Celebrations






List of Ingredients



• 4 pounds small red potatoes, cut into 1-inch pieces
  
• 1 teaspoon salt
  
• 2 pounds asparagus, cut into 2-inch pieces
  
• 2/3 cup butter or margarine
  
• 2 large onions, chopped (2 cups)
  
• 1/2 cup balsamic vinegar
  
• 1/2 cup packed brown sugar
  
• 1/2 teaspoon salt
  
• Freshly ground pepper, if desired
  






Instructions



1. Heat 1 inch water to boiling in 4-quart Dutch oven. Add potatoes and 1 teaspoon salt. Heat to boiling; reduce heat to medium. Cover and cook about 12 minutes or until tender; drain and set aside.
   
2. Heat 1 inch water to boiling in 3-quart saucepan. Add asparagus. Heat to boiling; reduce heat to meidum. Cover and cook 5 to 6 minutes or until crisp-tender; drain and set aside.
   
3. While vegetables are cooking, melt butter in 12-inch skillet over medium-high heat. Cook onions in butter about 10 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/2 teaspoon salt.
   
4. Pour onion mixture over potatoes and asparagus; stir until coated. Sprinkle with pepper.
   






Final Comments


12 servings.