Add the eggs to a pot of cold water. Heat the water on the stove over medium high heat. Once the water comes to a boil, let the eggs cook in the pot for 15 minutes. After 15 minutes, transfer the eggs to a bowl full of ice water.
While the eggs are boiling, cook the asparagus. Preheat the oven to 425. Wash the asparagus and cut them into thirds. You will only be using the tips for the deviled eggs, so if you just want to cook the tips, thats fine. Toss the asparagus with olive oil, salt, and pepper. Cook the asparagus for 10-15 minutes until the asparagus is tender. Set it aside to cool.
When the eggs are cooled, crack and peel the shells off. Cut the bottom of each egg so they can stand upright. Cut each egg about 1/3 of the way down from the top. Gently scoop out each yolk into a food processor or blender.
Add the mayo, dijon mustard, garlic, salt, and pepper into the food processor with the yolks. Blend the mixture until it is smooth then transfer it to a piping bag. If you don't have a piping bag, just use a ziploc bag and cut off one of the corners.
Pipe the yolk mixture into the egg whites. Top each egg with a piece of asparagus, chopped green onion, and a sprinkle of paprika. Keep the eggs in the fridge until serving. Enjoy!
