Wash and dry all produce. Bring a large pot of salted water to a boil. Trim and discard the bottom inch from the asparagus, then cut into 1-inch pieces. Thinly slice the garlic. Finely chop the tarragon leaves.

Cook the gnocchi and asparagus: Add the gnocchi to the boiling water and cook for 4-5 minutes, until tender. Remove with a slotted spoon. Add the asparagus to the water and cook for 1-2 minutes, until bright green. Drain, reserving 1/4 cup cooking water.

Heat 2 Tablespoons butter in a large pan over medium-low heat. The melted butter will foam and begin to turn a speckled brown. Remove the pan from heat and add the garlic. Cook for 30 seconds, until fragrant. Add the peas to the pan and toss to coat in the butter.

Add the gnocchi and asparagus to the pan and toss to combine. Season to taste with salt and pepper.

Return the pan to the stove over medium heat, and stir in the sour cream, parmesan cheese, and half the tarragon. Toss for 1-2 minutes, until the vegetables are heated through and a creamy sauce has formed. TIP: To loosen the sauce, add a splash of cooking water, as needed.

Garnish and serve: Serve the pea and asparagus gnocchi garnished with the remaining tarragon and enjoy!