The LED ring light has a bluish color temperature and unless, you are taking really a really tight shot, the periphery gets dim and only the center gets well lit. But I am happy with the close up I took.
For these two pictures, I adjusted the color and exposure using a Mac photo program. The below are taken with natural light from the windows.
I also made white asparagus with a Bearnaise sauce variation. Instead of tarragon, I used concentrated white asparagus broth.
As before I peeled and cooked white asparagus in water with all the peels until soft and cooked. I then removed the asparagus but left the peels and further simmered it until only a very small amount of liquid was left which has a concentrated flavor of white asparagus. I added rice vinegar and reduced it further (2 tbs of liquid left). In the double boiler, I then added two egg yolks to the concentrated liquid and whisked. Since the sauce appeared a bit runny, I decided to add pats of cold butter while whisking (about 1-2 tbs). I seasoned it with salt and white pepper. For color, I garnished it with chopped chives.
Hope I can take better pictures in the future but since I do not spend enough time to set up the lighting or to compose good pictures (after all, we need to eat), the quality may not really improve but I am having fun with my new toy.