Season the lamb with salt and pepper then sprinkle with rosemary.
Heat the oil in a large skillet over medium-high heat.
Add the lamb chops and cook for 2 to 3 minutes on each side until seared.
Remove the lamb chops to rest and reheat the skillet with the butter.
Add the asparagus and turn to coat then cover the skillet.
Cook for 4 to 6 minutes until tender-crisp and serve with the lamb.