Warm Caramelized Vegetables Recipes

Steps:

• Heat about 1 inch of water in a 3 qt saucepan to boiling.
• Add potatoes and 1/2 teaspoon salt and bring back to a boil.
• Reduce heat, cover and cook about 12 minutes or until potatoes are tender; drain and return to saucepan.
• Meanwhile, heat about 1 inch of water in a 2 qt saucepan to boiling; add asparagus and bring it back to a boil.
• Reduce heat, cover and cook about 5 minutes or until crisp-tender; drain and add to potatoes.
• While vegetables are cooking, melt butter in a 10 inch skillet over med high heat.
• Cook onion in butter for 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 to coat and sprinkle with ground pepper if desired.

Steps:

• Heat about 1 inch of water in saucepan to boiling; add potatoes and bring back to boil.
• Reduce heat, cover and cook about 10 minutes or until tender.
• Remove potatoes from water and set aside.
• Add asparagus to water and cook 5 minutes until crisp tender; drain and return potatoes to pan, keep hot.
• Melt butter in skillet; saute onion in margarine for 5 minutes, stirring occasionally until golden brown.
• Stir in vinegar and brown sugar; add vegetables to skillet, stir to coat and sprinkle with ground pepper if desired.