Rolls of serrano ham and pesto with green asparagus and shrimps

Bring the vinegar to the boil and reduce it to about 50 minutes on high heat. Let cool. Mix together with butter and pesto. Spread 4 sheets of plastic foil at 30 x 40 cm on the work surface. Place 2 slices of ham on each sheet with 2 slices of ham on top. Cover ham with pesto butter. Roll up the ham into a spiral using foil. Folding film around rolls and leave to set in a refrigerator. Wash asparagus and cut woody ends (approx. 2 cm) off. Cook asparagus in 6 to 8 minutes. In the meantime, add balsamic vinegar and oil with salt and pepper to dressing. Cut the basil finely and distribute it over two bowls. In both bowls give 1 dl of dressing each. Shrimp through dressing in one of the bowls and put into refrigerator until use.Asperges rinse under cold water. Halve in length and cut into pieces. Remove asparagus pieces by dressing in other bowl and put them in a refrigerator until use.

Wash the crop and frizzle, remove and tear into pieces. Remove carrots from field lettuce. Spread out four plates. Cut ham rolls into thin slices and divide them over lettuce. Divide shrimps and asparagus steaks over salad. Sprinkle with the rest of the dressing.