Dinner

Asparagus with Spiced Butter & Brown Shrimp Recipe

ByNoah Steele November 6, 2025November 6, 2025

Introduction

This dish features tender asparagus spears paired with spiced butter and sweet brown shrimp, creating a delightful combination of flavors and textures. Brightened with wild garlic and lemon juice, it’s a simple yet elegant plate perfect for spring or summer gatherings.

The image shows a white rectangular plate filled with bright green asparagus spears neatly arranged in a single layer. On top, there is a line of small pink shrimp spread evenly along the center, creating a contrast with the green asparagus. A shiny silver fork and knife rest diagonally on the left side of the plate. The plate is set on a white marbled surface with two clear glasses of light-colored drink placed nearby. The lighting gives a fresh, clean look to the dish. 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 a handful of 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. Gently melt the butter in a small saucepan over low heat, then stir in the sea salt, cayenne pepper, ground mace, and crushed pink peppercorns. Remove the saucepan from the heat.

Step 2: Bring about 5cm of salted water to a boil in a wide saucepan, large enough to hold the asparagus spears laying flat without crowding. Add the asparagus and poach for 2–3 minutes, or until a knife inserted into the thickest part of a spear passes through easily.
Step 3: Meanwhile, return the spiced butter to low heat, then add the brown shrimp, wild garlic leaves or chosen herbs, and lemon juice. Stir gently, basting the shrimp to coat them well. Taste and adjust the seasoning if needed.
Step 4: Drain the cooked asparagus and arrange it on the warm platter. Pour over the shrimp and spiced butter mixture. Garnish with chive flowers if using, and serve immediately with chunks of crusty white bread.

Tips & Variations

If brown shrimp are unavailable or you prefer a budget-friendly option, North Atlantic prawns make a great substitute. Vegetarians can replace the shrimp with toasted hazelnuts for a similar texture and nutty flavor.

Storage

This dish is best enjoyed fresh for optimal texture and flavor. If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a low oven or microwave, but note that shrimp can become rubbery if overcooked.

How to Serve

A white rectangular plate on a white marbled surface holds a dish of green asparagus spears neatly arranged in two parallel rows, topped with a generous line of small light brown shrimp scattered along the center. The asparagus looks tender and glossy with a light drizzle of golden sauce pooling slightly on the plate. A silver fork and knife rest on the left side of the plate, with a woman's hand holding the fork gently picking at the asparagus. Two glasses with a light clear liquid sit near the top left and right edges of the image. 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 in the refrigerator overnight and drain well before adding to the spiced butter to avoid excess moisture.