Gnocchi with green asparagus and mushrooms

Ingredients for 2 servings:

• 400 g asparagus, green
• ½ lemon(s)
• 400 g gnocchi, from the refrigerated section
• 200 g mushrooms, brown
• 30 g Parmesan
• 30 g butter
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean and slice the mushrooms. Wash the asparagus, trimming off any woody ends and peeling the lower third if desired. Then cut into small pieces. Leave the asparagus tips whole. Heat the oil in a pan and fry the gnocchi for about 4 minutes until golden brown. Remove the gnocchi from the pan. Add the mushrooms to the pan, season with salt and pepper and fry until golden brown. Peel and chop the garlic. Add the asparagus, garlic and a little oil to the pan and fry for another 5 minutes. Meanwhile, grate the Parmesan cheese. Halve the lemon and squeeze out the juice. Add the gnocchi to the pan, season with lemon juice and, if desired, salt and pepper. Serve sprinkled with Parmesan cheese.