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5 from 1 vote

Grilled Asparagus and Apricots with Balsamic Glaze

Asparagus is a favorite, especially lightly charred on a grill. This recipe combines asparagus with sweet, lightly grilled apricots. It makes a great side dish, and could be an appetizer for a summer dinner party.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Mediterranean
Servings: 4
Calories: 154kcal


  • 1 pound asparagus
  • 4 apricots ripe
  • 2 teaspoons olive oil
  • 1 teaspoon honey
  • sea salt and fresh black pepper to taste
  • 1/4 cup walnuts finely chopped

Balsamic Glaze

  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey or coconut sugar


  • Heat a bbq up to high heat. Be sure the grill is very hot for apricots to grill without cooking through.
  • Make balsamic glaze by combining balsamic vinegar and chosen sweetener in a small saucepan. Bring mixture to a low simmer over medium heat. Cook for 10-15 minutes until mixture has reduced by half, and is sweet and lost it's acidic bite. If you accidentally over-reduce the mixture, add water 1 tablespoon at a time until the mixture is a good consistency for drizzling.
  • In a small dish, mix together olive oil and honey, and stir to combine.
  • Cut or break the tough ends off the bottom of the asparagus, and cut the apricots into halves.
  • Use a brush to coat asparagus and halved apricots with honey-olive oil mixture.
  • Season lightly with sea salt and black pepper.
  • Grill the asparagus and apricots. Place apricots on high heat area of grill. Only lightly grill the outside, 2-3 minutes total, to prevent apricots from cooking through and becoming too mushy.
  • When the asparagus is grilled to your liking, and apricots are grilled, remove from heat.
  • Drizzle balsamic glaze and garnish with walnuts.


Calories: 154kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 388mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1531IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 3mg