Preheat your oven to 400 degrees F.
Grease a baking sheet with oil or nonstick spray. Lay each slice of prosciutto individually on the baking sheet. Bake for 5-7 minutes, or until it reaches your optimal crispiness level. This is something only you can determine, so pay attention. Slice, crumble, or tear the prosciutto into bite size pieces.
Meanwhile, wash the asparagus and snap off the woody ends. Chop the asparagus into bite size (1-2 inch) pieces. Add the asparagus to a baking sheet (you can use the same one if your prosciutto is done--remove the prosciutto to a plate first.)
Drizzle 2 teaspoons of oil over the asparagus, and rub it around with your hand to make sure it's all coated. Sprinkle with salt and pepper.
Bake at 400 for 9-10 minutes. The asparagus is done when it can easily be speared with a fork. It is slightly over done but still delicious if it looks like the asparagus in these photos. (oops.)
Bring about a quart of water to a pot and heat to a boil. Open the package of gnocchi and use your fingers to separate them from each other; I put them in a bowl (this is so they don't stick together).
When the water is boiling, dump the separated gnocchi in all at once and stir. Leave the burner on high. When the gnocchi float to the top, they are done. Remove with a slotted spoon. Hopefully you can add them straight to the sauce:
Meanwhile, in a 12-inch skillet, melt the butter over medium heat. You can cut the butter into smaller pieces if you would like this to go faster. Stir the butter occasionally until it starts to foam and you see brown swirls in the white foam, see photo. It should take about 2-4 minutes.
When the butter is brown, turn off the heat and immediately add the chopped shallot. Stir, then add the sage, salt, and fresh lemon juice.
Add the cooked gnocchi and asparagus. Stir to coat. Reheat on the stove for a minute or two if necessary. Season to taste with salt and pepper.
Top with the the prosciutto and shredded Parmesan cheese.