Caramelized Vegetables - cooking recipe

Ingredients

3 baby red potatoes, cut in half
9 asparagus spears, cut in 2 inch pieces
3 tablespoons margarine
3/4 large onion, chopped
2 tablespoons balsamic vinegar
2 tablespoons brown sugar, packed

Preparation

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.