Gnocchi

• 4 cups ricotta (from two 16-oz. containers)
• 2 large eggs
• 1 cup finely grated Parmesan
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 1 cup all-purpose flour

Vegetables and Assembly

• 1 bunch asparagus, trimmed
• Kosher salt
• 2 tablespoons olive oil, plus more
• ¼ pound fresh morel mushrooms
• 1 small shallot, finely chopped
• 1 cup shelled fresh peas (from about 1 lb. pods) or frozen peas, thawed
• ¼ cup (½ stick) unsalted butter
• Freshly ground black pepper
• Chopped fresh chives, finely grated Parmesan, and finely grated lemon zest (for serving)