Scampi with asparagus and serrano ham

Boil the potatoes in the peel for about 20 minutes. Peel asparagus well, cut off woody ends. Cook asparagus in salted water for about 15 minutes. Drain in colander.

In the meantime defrost scampi according to instructions. Scampi peel, cut to the back and remove the intestinal tract (black line). Scampi pat dry and sprinkle with salt and pepper.

Drain asparagus and potatoes in colander. Lime grate (1 teaspoon), squeeze out limes. In bowl dressing beat of half of lime juice, 4 tbsp oil, pepper and salt. Place asparagus in dressing. Peel potatoes and cut 16 even slices. Pour 16 rounds out of potato slices with a small cutter.

Sauce making of shallot, mayonnaise, cream, piccalilli, lime zest and leftover lime juice, mustard, 3 tbsp oil, salt and pepper. Potato seeds gently mix with sauce.

To toast bread in toaster, cut out 4 rectangles of 12 x 4 cm from slices. In frying pan with non-stick coating heat 1 tbsp oil and scampi over medium heat for 5 minutes until done, half-turn. Scoop some pesto on each scampi. Potato slices against each other on four plates. Successively invest with scampi, lettuce leaves, sourdough toast and serrano ham. Remove asparagus from dressing and cut each into 5 pieces of increasing size. Plate garnish (see photo) with asparagus slices, remaining dressing and pesto.