Mar 142010
I love fresh asparagus. This is roasted with tomatoes and prosciutto.
I had high hopes for this picture, but things just didn’t work out the way I saw it. I learned that sometimes food photography hurts culinary sensibilities . This tasted great, but did not photograph well because it looked “over-cooked”. Also the Parmigiana-Reggiono started to melt because the asparagus was so hot coming out of the oven. Don’t get me started on the composition and lighting; I know it was less than ideal. As I have said before that is why there is tomorrow.
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