We are into our 4th week of the asparagus season, and if you are like me, you are getting a little tired of the go-to roasted / grilled asparagus recipes. There’s a reason it’s a popular way to cook asparagus. It’s easy. It’s quick. It makes for tasty asparagus. But after eating it a couple times a week for 4 weeks, I’ll be honest that I’m a bit tired of it. But I still want to gorge on it while it’s in season, and I don’t have time for fancy risottos and soups and quiches on a regular weeknight. I found and modified this recipe for a quick dinner one night last week. It is a great way to use a bunch of herbs too. I used cilantro, mint, and tarragon. You could also use parsley, thyme, oregano, chives, or dill.