Instructions
Follow the steps and taste along the way.
Prepare the vegetables and lemon
Wash the asparagus, trim off the woody ends, and cut the stalks diagonally into 2 cm pieces. Zest the entire lemon and squeeze out 15 ml of juice. Grate the Parmesan.
Briefly sauté the asparagus
Heat 5 ml of olive oil in a large skillet over medium-high heat. Add the asparagus and sauté for 2 minutes, stirring once; it should be bright green and still firm when cut. Transfer it to a plate.
Crisp the gnocchi
Pour the remaining 15 ml of oil into the same skillet and add the gnocchi in a single layer. Cook for 6 minutes over medium-high heat, stirring or turning them every minute so they develop golden patches and stay soft inside.
Finish with peas and lemon
Add the frozen peas and 30 ml of water, cover the skillet, and cook for 2 minutes. Return the asparagus to the skillet and add the lemon zest, 15 ml of lemon juice, salt, and pepper. Stir and heat for 1 more minute. Divide among plates and sprinkle with Parmesan.
