Making Bacon-Blue Cheese Deviled Eggs with Roasted Garlic and Asparagus is straightforward. Follow these steps for a delicious outcome:

1. Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and cover for 12 minutes.
2. Cool the Eggs: After 12 minutes, transfer the eggs to an ice bath to cool for about 10 minutes. This will make peeling easier.
3. Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels, then crumble into small pieces.
4. Prepare the Asparagus: Blanch the asparagus in boiling water for 2 minutes, then transfer to an ice bath to stop the cooking process. Chop into small pieces.
5. Peel the Eggs: Once cooled, carefully peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
6. Mix the Filling: To the bowl with yolks, add blue cheese, mayonnaise, Dijon mustard, roasted garlic, salt, and pepper. Mix until smooth and creamy.
7. Incorporate Bacon and Asparagus: Fold in the crumbled bacon and chopped asparagus into the egg yolk mixture.
8. Fill the Egg Whites: Spoon or pipe the mixture back into the egg whites, filling each half generously.
9. Garnish: Top with additional crumbled bacon and a sprinkle of fresh chives for a pop of color and flavor.
10. Chill and Serve: Refrigerate for at least 15 minutes before serving to allow the flavors to meld.

By following these steps, you’ll create a dish that dazzles both the eyes and the palate!