Karen From Colorado's Note:
Substitute green beans for the asparagus if desired. Try some carrots in the mix as well. You can also substitute cider or red wine vinegar for the balsamic if you need to, but I highly recommend the balsamic.
My Private Note
Units: US | Metric
- 1Heat about 1 inch of water in a 3 qt saucepan to boiling.
- 2Add potatoes and 1/2 teaspoon salt and bring back to a boil.
- 3Reduce heat, cover and cook about 12 minutes or until potatoes are tender; drain and return to saucepan.
- 4Meanwhile, heat about 1 inch of water in a 2 qt saucepan to boiling; add asparagus and bring it back to a boil.
- 5Reduce heat, cover and cook about 5 minutes or until crisp-tender; drain and add to potatoes.
- 6While vegetables are cooking, melt butter in a 10 inch skillet over med high heat.
- 7Cook onion in butter for about 5 minutes, stirring occasionally, until golden brown.
- 8Stir in vinegar, brown sugar and 1/4 teaspoon salt.
- 9Pour onion mixture over potatoes and asparagus; stir to coat and sprinkle with ground pepper if desired.
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Nutritional Facts for Caramelized Vegetables
Serving Size: 1 (285 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 261.0
- Calories from Fat 95
- Total Fat 10.6 g
- Saturated Fat 6.5 g
- Cholesterol 27.0 mg
- Sodium 387.2 mg
- Total Carbohydrate 38.6 g
- Dietary Fiber 4.4 g
- Sugars 12.3 g
- Protein 5.0 g