Warm Caramelized Vegetables

2 lb small red potatoes, cut into 1-inch pieces
1/2 tsp. salt
1 lb asparagus, cut into 2-inch pieces
1/3 cup butter or margarine
1 large onion, chopped (1 cup)
1/4 cup balsamic vinegar
1/4 cup packed brown sugar
1/4 tsp. salt
Freshly ground pepper, if desired.

In 3-quart saucepan, heat 1 inch water to boiling.
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 return to saucepan.

Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling.
Add asparagus.

Heat to boiling; reduce heat to medium.

Cover and cook about 5 minutes or until crisp-tender.

Drain and add to potatoes.

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

Cook onion 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.