Bring a large pot of salted water to a boil and cook the orecchiette until al dente.

While the pasta cooks, add all of the sauce ingredients to a food processor or blender. Blend until smooth and creamy, then season with salt and black pepper to taste. Set aside.

Heat 1 tablespoon olive oil in a wok or wide skillet over medium heat. Add the ground lamb, season generously with salt and pepper, and cook until mostly cooked through, breaking it up into small pieces as it browns.

Transfer the lamb, along with any rendered fat and juices, to a bowl and set aside.

In the same pan, add the remaining tablespoon of olive oil and cook the asparagus until bright green and just tender, with a little bite remaining. Transfer to the bowl with the lamb.

Reduce the heat to medium-low. Add the butter and garlic to the pan and cook until fragrant and just beginning to turn golden.

Using a slotted spoon or spider, transfer the pasta directly from the pot into the pan with the garlic butter, allowing some pasta water to carry over. Stir well to create a light sauce, adding more pasta water as needed.

Add the creamy cilantro sauce a ¼ cup at a time, stirring until the pasta is evenly coated and reaches your desired level of sauciness.

Add the lamb and asparagus back to the pan and stir gently to combine.

Serve immediately, finished with a generous drizzle of chili oil if desired.