Warm Caramelized Vegetables

- Erin Callahan

2 pounds small red potatoes, cut into 1-inch pieces
1/2 teaspoon salt
1 pound asparagus, cut into 2-inch pieces
1/3 cup butter
1 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

Heat 1 inch water to boiling in 3-quart saucepan. 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 set aside.

While potatoes are cooking, heat 1 inch water to boiling in 2-quart saucepan. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook about 5 minutes or until crisp-tender; drain and set aside.

While vegetables are cooking, melt butter in 10-inch skillet over medium-high heat. Cook onions 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.