Recipe: Warm Caramelized Vegetables (red potatoes, asparagus and caramelized onions)

WARM CARAMELIZED VEGETABLES

4 pounds small red potatoes, cut into 1-inch pieces
1 teaspoon salt
2 pounds asparagus, cut into 2-inch pieces
FOR THE ONION MIXTURE:
1/2 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 (optional)

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.

Heat 1 inch water to boiling in 3-quart saucepan. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 5 to 6 minutes or until crisp-tender; drain and set aside.

TO PREPARE THE ONION MIXTURE:
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.

TO SERVE:
Pour onion mixture over potatoes and asparagus; stir until coated. Sprinkle with pepper, if desired.

Makes 12 servings
From: Recipelink.com
Source: Recipe booklet: Spring Celebrations, Betty Crocker #172, April 2001