2 cups whole-milk ricotta
1 cup finely grated Grana Padano, plus more (for serving)
1 large egg, room temperature
1 egg yolk, room temperature
2¼ teaspoons kosher salt, plus more
¼ cup all-purpose flour, plus more
8 ounces asparagus, trimmed, cut into 1-inch pieces
2 cups chicken stock or low-sodium chicken broth
1 green garlic stalk, pale green and white parts, thinly sliced crosswise
3 tablespoons unsalted butter, cut into pieces
2 tablespoons chopped chives
2 teaspoons fresh lemon juice
Kosher salt, freshly ground pepper
Olive oil (for drizzling)