Preheat oven to 200 ° C.
Peel asparagus and halve lengthwise.
Spread side by side 4 backing papers (or aluminum foil) 30 x 30 cm. Place 1 tbsp. butter in the center, cover with asparagus spears on top and season with salt and pepper. Rinse shrimps, dab dry and season with salt and pepper. Then spread on the asparagus. Sprinkle with chopped dill. Close parchment paper sheets tightly and slide the packages for about 25 minutes into the oven.