Cook with us

Glazed Asparagus with Shrimp

Name: Glazed Asparagus with Shrimp
Prep time: 20 min
Ingredients: 2 bunches of asparagus; 400 g peeled shrimp; 2 tablespoons fresh goat cheese; 2 tablespoons pine nuts; 3 tablespoons Pašman Libre fig aceto; 1 tablespoon honey; a pinch of salt; chili flakes or 1 fresh chili pepper; olive oil

Ana Matulić
August 31, 2026

The word “glazing” may sound complicated in cooking, but in this recipe it is actually the easiest part. Add Pašman Libre and honey to the asparagus, then toss them in the pan for another two minutes until the sauce reduces. With shrimp, crumbled fresh goat cheese and toasted pine nuts, you will have a light lunch or warm appetizer for four ready in about twenty minutes.

Quick Recipe Overview

Preparation time: about 20 minutes
Servings: 4
Main ingredients: asparagus, shrimp, Pašman Libre fig aceto, fresh goat cheese and pine nuts

Glazed Asparagus with Shrimp

Recipe by Ana Matulić

0.0 from 0 votes

Servings

servings

Prep time

minutes

Ingredients

2 bunches of asparagus
400 g peeled shrimp
2 tablespoons fresh goat cheese
2 tablespoons pine nuts
3 tablespoons Pašman Libre fig aceto
1 tablespoon honey
a pinch of salt
chili flakes or 1 fresh chili pepper
olive oil

Instructions

Quickly sauté the shrimp
Heat a little olive oil and add the peeled shrimp. Sauté briefly, just until they change color. Remove them from the pan immediately and set aside. This will prevent them from overcooking while you prepare the asparagus.
Prepare the asparagus
Snap off the tough, woody ends of the asparagus by hand. Add the asparagus to the same pan in which you cooked the shrimp and sauté for about four minutes, turning occasionally.
Make the quick glaze
Season the asparagus with salt, add a little chili, then pour in the Pašman Libre fig aceto and honey. Toss the asparagus in the pan for another two minutes. You will notice the sauce reducing and beginning to coat the asparagus.
Toast the pine nuts
Place the pine nuts in a dry pan. Stay close, as they can burn very quickly. Remove them from the heat as soon as they turn golden and become fragrant.
Plate the dish
Arrange the glazed asparagus and shrimp on the plates first. Crumble the fresh goat cheese over the top with your fingers, spoon over a little of the glaze from the pan, and finish with the toasted pine nuts.

What Makes the Difference?

Shrimp are easiest to ruin when we leave them on the heat “just a little longer.” The asparagus needs a total of six minutes to sauté and glaze. If the shrimp stayed in the pan the entire time, they could overcook and become tough. That is why you should remove them as soon as they have been briefly sautéed.

How to Serve

Serve the dish immediately after preparation, while the asparagus and shrimp are still warm and the pine nuts are crisp. You can serve it as a light lunch or a warm appetizer.

Enjoy!