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

Once water is boiling, add gnocchi to pot. Cook until tender and floating, 4-5 minutes. Remove with a slotted spoon and set aside in a medium bowl. Add asparagus to pot cook until bright green, 1-2 minutes. Reserve 1/4 cup cooking water, then drain.

Melt 2 TBSP butter in a large pan over medium-low heat. Keep over heat until it begins to brown, 3-4 minutes. Remove pan from heat and toss in garlic. Using residual heat, cook until fragrant, about 30 seconds. Stir in peas and toss to coat in butter.

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

Return pan to stove over medium heat. Stir in sour cream, Parmesan, half the walnuts, and half the tarragon. Continue stirring until everything is heated through and a creamy sauce has formed, 1-2 minutes. TIP: If sauce seems thick, add a splash of cooking water to loosen.

Divide gnocchi mixture between plates. Garnish with remaining walnuts and tarragon and serve.