For the Grilled Lamb Chops: Combine in a saucepan ¼ cup of extra-virgin olive oil with the garlic and cook over moderate heat until golden, about 4 minutes, stirring frequently, Transfer the garlic oil to a blender. Add the rosemary, parsley, marjoram, salt, pepper, fennel, cumin, cardamom, vinegar and the remaining 3/4 cup of oil and puree until smooth. Arrange the lamb chops in a shallow baking dish. Pour the marinade on top of the lamb chops, turn to coat and refrigerate overnight. Return to room temperature before grilling.
Light a grill. Remove the lamb chops from the marinade and grill over high heat, turning occasionally, until browned, about 10 minutes for medium-rare meat. Serve the lamb chops with the asparagus.