Dinner

Asparagus with Spiced Butter & Brown Shrimp Recipe

ByLuna Ryder November 6, 2025November 6, 2025

Introduction

This elegant dish of asparagus with spiced butter and brown shrimp combines fresh spring flavors with a fragrant, buttery sauce. It’s quick to prepare and makes a perfect light lunch or impressive starter for guests.

A white rectangular plate holds a neat row of bright green asparagus spears laid parallel from top to bottom. On top of the asparagus is a single straight line of small, light pink cooked shrimp, adding texture and contrast. A thin golden sauce pools around the asparagus on the plate, giving a slight shine. Two silver forks rest on the left side of the plate atop the asparagus. The plate is on a white marbled surface, with two clear glasses of white wine placed on each side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

60g unsalted butter
½ tsp sea salt
½ tsp cayenne pepper
½ tsp ground mace
¼ tsp pink peppercorns, lightly crushed using a pestle and mortar
500g asparagus spears, woody ends trimmed
200g peeled brown shrimp (or see tip below)
2 wild garlic leaves, plus a few to serve (optional), or handful finely shredded chervil or chives
1 lemon, juiced
A few chive flowers (optional)
Chunks of crusty white bread, to serve

Instructions

Step 1: Preheat your oven and place a large platter inside to warm up while you prepare the dish.
Step 2: Gently melt the butter in a small saucepan over low heat. Stir in the sea salt, cayenne pepper, ground mace, and crushed pink peppercorns. Remove from the heat and set aside.
Step 3: Bring about 5cm of salted water to a boil in a wide saucepan. Add the asparagus spears in a single layer and poach for 2-3 minutes, or until a knife inserted into the thickest part passes through easily without resistance.
Step 4: While the asparagus is cooking, return the spiced butter to low heat. Add the brown shrimp, wild garlic leaves or chosen herbs, and the lemon juice. Gently baste the shrimp in the spiced butter mixture and taste for seasoning. Adjust if needed.
Step 5: Drain the asparagus and arrange it on the warmed platter. Pour the shrimp and spiced butter over the asparagus. Garnish with chive flowers if using.
Step 6: Serve immediately with chunks of crusty white bread to soak up the delicious sauce.

Tips & Variations

If you can’t get hold of brown shrimp or want a more economical option, North Atlantic prawns work just as well. For a vegetarian variation, replace the shrimp with toasted hazelnuts for a lovely crunch and nutty flavor.

Storage

This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a pan over low heat to avoid overcooking the shrimp and asparagus. Adding a splash of lemon juice or a little extra butter can help refresh the flavors.

How to Serve

A white rectangular plate sits on a white marbled surface, filled with a neat layer of green asparagus spears arranged horizontally and stacked close together. On top of the asparagus is a line of small, light pink cooked shrimp running lengthwise in the center. The shrimp have a slightly glossy texture from a light sauce that also pools around the edges of the plate in a golden-brown color. A silver fork and knife rest on the left side of the plate, and two glasses filled with a light yellow liquid are placed on the white marbled surface near the top left and bottom right corners. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen peeled shrimp can be used. Thaw them completely and pat dry before adding to the spiced butter to ensure they don’t release excess water and dilute the sauce.

Is it necessary to poach the asparagus?

Poaching gently cooks the asparagus while keeping it tender and vibrant. You can also steam or blanch it briefly, but avoid overcooking to maintain its texture and color.