Grilled Black Pepper Asparagus with Sweet & Spicy Glaze
Grilled asparagus gets a bold upgrade in this flavorful recipe featuring the sharp bite of black pepper, a sweet & spicy glaze, and a bright pop of fresh lemon. The natural earthiness of asparagus pairs beautifully with the smoky char from the grill, while the glaze adds just the right balance of heat and sweetness. A final splash of lemon juice and a sprinkle of zest bring a fresh, citrusy finish that ties everything together.
Beyond the vibrant flavor, this dish is packed with feel-good benefits. Asparagus is low in calories but rich in fiber, vitamins, and antioxidants—supporting digestion, heart health, and even healthy pregnancy. Black pepper doesn’t just bring heat; it also boosts nutrient absorption and offers anti-inflammatory properties, thanks to its active compound, piperine.
With just a handful of simple ingredients, this dish is quick to prepare, full of complex flavor, and loaded with nutritional perks. Perfect as a light seasonal main or an eye-catching side, this grilled black pepper asparagus is sure to become a go-to favorite.
Grilled Black Pepper Asparagus with Sweet & Spicy Glaze
Ingredients
- 1 lb fresh asparagus, ends trimmed
- 1 tbsp olive oil
- 1 1/2 tsp freshly cracked black pepper (more if you like it bold)
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
- 1 tbsp raw honey (or pure maple syrup)
- 1 tsp sriracha sauce (adjust to taste)
- 1 tsp balsamic vinegar
- juice and zest of 1/2 lemon
Instructions
- Preheat your grill to medium-high heat (400 - 425 degrees F). If using a grill pan, preheat it on the stovetop over medium-high heat.
- Whisk together the honey, sriracha, and balsamic vinegar in a small bowl. Set aside.
- Toss the trimmed asparagus with the olive oil, black pepper, salt, and garlic powder so it is evenly coated.
- Place the asparagus directly on the grill grates (or use a grill basket). Grill for about 4 - 5 minutes, turning occasionally, until nicely charred and tender but still crisp.
- In the last 1 - 2 minutes of grilling, brush the glaze over the asparagus, turning to coat all sides. Let it caramelize slightly without burning.
- Transfer to a serving platter and drizzle with any remaining glaze. Squeeze the fresh lemon juice on top and finish with the lemon zest.
Notes
- For extra heat, add a pinch of crushed red pepper flakes to the glaze.