In a small sauce pan, add 1 cup chardonnay; 2 tablespoons heavy cream; 1/4 lemon, juiced; 2 large gloves of freshly minced garlic; 1 teaspoon white pepper; annd 1/2 teaspoon each of black pepper and salt. Simmer until liquids are 1/3 of original amount. While liquids simmer, cut 1/2 pound of butter into pats. Once liquids are reduced, remove pot from heat and very gradually stir in butter, 2 to 3 pats at a time. Also while sauce reduces, boil large pot of water and add gnocchi, which will float to top when finished. Use cover board to mince garlic and also cut asparagus into 1-inch pieces (toss out bottom firm portions), lightly salt and pepper (drizzle over lemon juice, if desired). Remove gnocchi when cooked and set aside. Add Flat Top Griddle to Stove and heat burners on medium. Add buerre blanc pot to middle to keep warm. Add couple tablespoons of butter to griddle and spread out. On left side of griddle, grill turkey tenderloins evenly until done. Add a handful of chopped asparagus, along with cherry tomatoes and gnocchi, to right side and toss. Lightly salt and pepper to taste. Cook until vegetables are slightly soft. Add tossed contents to plate and top with sliced grilled tenderloin. Ladle beurre blanc overtop and garnish with freshly minced chives.