Prepare the asparagus and cut in half or third depending on the length. Rub the zest of the lemon and squeeze out the juice. Wash the sage and coarsely chop the leaves, leaving some for garnish.
Let the gnocchi simmer in salted water and then drain. In the meantime, fry the asparagus in 1 tablespoon clarified butter for about 5 minutes, turning occasionally. Season with salt and pepper, then remove from the pan.
Put the gnocchi with another tablespoon of clarified butter in the pan and fry all over, add the sage. Add the asparagus, lemon zest and lemon juice to the pan, mix everything together and season to taste.
Serve and decorate with parmesan shavings and a little sage.
As a starter, the recipe is enough for 4 - 6 servings.
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