Start by making the lemon peel burrata pesto:

1. Using a vegetable peeler, peel two lemons (don’t peel too deeply to avoid the white pith that will bring bitterness to the pesto).
2. In a food processor, add the lemon peel, pine nuts, garlic, parmesan chunks, and extra-virgin olive oil. Mix until the mixture reaches a paste consistency.
3. Add the burrata and pepper and mix until well combined. Set aside.

Sauté the asparagus: 

1. Thoroughly rinse the asparagus under cold water.
2. Snap off the end of the asparagus, then cut then into ½ inch (1 cm) pieces. Keep the whole heads.
3. Heat 2 tablespoons (30 ml) of extra-virgin olive oil in a skillet on medium-high heat. Add the asparagus with ½ teaspoon of flaky sea salt. 
4. Sauté in for 10 minutes, stirring regularly, until soft on the outside and al dente. 
5. Set aside and keep the skillet to fry the gnocchi.

Cook the gnocchi:

1. In a large pot of boiling well-salted water, cook the gnocchi al dente according to package instructions. Drain and set aside.
2. In the same skillet you used to cook the asparagus, heat 1 and ½ tablespoons (20 g) of unsalted butter and 1 tablespoon (15 ml) of extra-virgin olive oil over a medium-high flame.
3. When the butter is bubbling, add the gnocchi. Pan-fry until crispy and golden (about 10 minutes). 

Assemble the skillet asparagus gnocchi and lemon burrata pesto:

1. Add the asparagus to the gnocchi. Season to taste with pepper and salt if need be. 
2. Spoon dollops of the lemon peel burrata pesto on top, spreading it evenly.
3. Put a lid on and cook covered for 5-7 minutes, or until hot and the pesto is soft and starts to melt.
4. Grate extra Parmesan cheese, sprinkle optional chives, and serve immediately. 
5. Enjoy with a glass of chilled Sauvignon Blanc!