Asparagus Prosciutto Wraps

I
have learned the majority of my cooking skills from following recipes. I think it is important to stay close to the original the first time a new dish is made – just to try and replicate what the recipe creator originally
intended. It’s a nice way to discover new flavor combinations and cooking techniques that can be adjusted and refined to your own liking when returning to
the recipe or dish down the road. 

In an effort to share more of what I make in the kitchen, I’m going to adapt recipes that I find and try from other sources. These will be the first posts here at Behind the Bites without my signature information graphics. I’m hoping that this will challenge me to get better as a food photographer because I won’t have the graphics to fall back on. In time, I may diagram some of these recipes with an information graphic but due to the time it takes to make them, I will reserve that for just original recipes of my own.

For the first in this series I look to my all-time
favorite cooking publication: Cuisine at Home. I have made countless
recipes from them and it seems that each time I do I learn something new
that I can add to my repertoire.