Nothing beats the robust flavors in both lamb and pesto, combining the two will have you craving for more.
Season lamb chops with 1/4 teaspoon salt and freshly ground pepper to taste. Spread pesto over chops. Cover, marinate in refrigerator 1 hour.
Prepare an outdoor grill for grilling. Grill the lamb chops, turning once 8 minutes for medium rare, 10 minutes for medium. Brush asparagus with oil and season with remaining 1/4 tsp salt. Place over direct heat and grill asparagus 3 to 4 minutes turning frequently, until crisp-tender.
Transfer the chops and asparagus to plates. Drizzle the asparagus with a little oil and sprinkle with cracked black pepper. Garnish the lamb with the remaining pesto.