The fun thing, or maybe the challenging thing, about Food Blogging is the plating and picture are as important as the food.  It used to bother me at first, that really good tasting food I made did not accepted to the various food photo sites.  Then, I improved my photography and starting getting decent acceptance by the various sites.  With that said, I am still learning a lot but what now gets to me is thinking of better composition ideas after the pictures are done and the food is eaten.  This is one of those cases.

The Roulade, by its very nature, is a beautiful presentation because of the design of the food.  In retrospect, I would have liked to cut one piece open, as I have done, and taken the small cut part and stand it up with the asparagus pointing to the sky.  We will see what the food picture sites say with my offering.  Oh yea, the Pastrami and the Havarti cheese went really well with the chicken and the asparagus.

Recipe
Chicken Pastrami Roulade:

1. Pre-heat the oven to 350 degrees and spread the asparagus on a baking sheet and liberally spread olive oil on the stalks and sprinkle kosher salt; bake for 8 minutes or so and let cool a little
2. Next, assemble the Roulade by laying out the thinly sliced chicken breast; add 1 piece of sliced pastrami, 2 pieces of Havarti cheese sliced lengthwise and 2 asparagus stalks
3. Roll up from the smallest end of the chicken keeping a pretty snug roll and place seam side down, salt and pepper generously
4. Complete with each piece of chicken (I made 8 Roulades) and place on a baking sheet and bake for approximately 8 minutes.