1/4 cup + 1 TBSP AP Flour (plus some extra for rolling out gnocchi)
2 tablespoons whole wheat flour
6 stalks asparagus (washed, trimmed, cut into 1/2)
zest from 1/2 lemon
2 tablespoons parsley (chopped for garnish (optional))
3 tablespoons butter
juice from 1/2 lemon
1/4 cup white wine
Combine cheeses, egg, green garlic, 1 tsp. salt, and lemon zest in a large bowl. stir until smooth. Add flour, 1 TBSP at a time until a dough forms - but is still sticky. Cover with plastic wrap and refridgerate for 30 minutes.
Turn dough out onto a floured work surface. Knead dough, adding a bit more flour if it too sticky to work with - adding 1 TBSP at a time.
Divide dough into 2 sections. Take one section and roll into a log 1" in diameter. Cut the log into 1" pieces. Repeat with the second ball of dough. Keep gnocchi covered with a kitchen towl until ready to cook.
Bring two pots of water to a boil. In the first pot, blanch asparagus for about 3 minutes. In the other pot, salt the water and drop in the gnocchi. You may want to work in batches so that the gnocchi is not over crowded. They will only take 3 or 4 minutes to cook - when they float they should be done. Drain immediately.
In a small sauce pan, heat butter over medium heat. Once melted, add asparagus, gnocchi, lemon juice, and wine. Cook until asparagus is soft and gnocchis have crisped up on the surface, about 5-7 minutes. Garnish with chopped parsley, if desired.