Ricotta Gnudi with Peas, Asparagus and Parmesan Recipe

Ingredients

• 1 pound "dry" ricotta, preferably sheep's milk, drained if very wet
• 2 large egg yolks
• 1 ounce Parmigiano Reggiano, finely grated
• 1/4 cup "00" flour
• 3 tablespoons panko breadcrumbs
• 1 teaspoon kosher salt
• Semolina, as needed
• 2 tablespoons extra virgin olive oil, divided
• 1 pound asparagus, trimmed, cut into 1-inch pieces on a bias, divided
• 4 tablespoons butter, divided 1 cup peas, shelled and blanched, divided
• Chives, chopped
• Parmesan cheese, grated