Prep 20 mins
Cook 30 mins
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.
- 2 lbs red potatoes, cut into 1 inch pieces
- 1⁄2 teaspoon salt
- 1 lb asparagus, cut into 2 inch pieces
- 1⁄3 cup butter
- 1 large onion, chopped
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup packed brown sugar
- 1⁄4 teaspoon salt
- 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.
Awesome! I did change the vegetables to what I had on hand and skipped the potato as my main had them in it - but - that sauce is fantastic! It would be great on Salmon and I think I will even try it on ham sometime. I will also try it with the potato included