Add the garlic to a food processor along with 1 egg and 1 t. Dijon mustard. Process until completely combined.
Leave the processor running and add 1 1/3 C. olive oil in a slow trickle. The longer this takes, the better. Don’t rush it.
Add 1 T. lemon juice, 1 t. salt, and 1/2 t. black pepper and process until it is combined.
Boil salted water in a medium pot. Trim 6-8 spears of asparagus, cut into bite-size pieces to make 1 C. Pull the strings off 1 C. snap peas and cut them in half (or substitute 1 C. Shelling peas).
To make the Salad: Drop the peas and asparagus into the pot. When the water returns to a boil, drain the vegetables and rinse to cool.
Finely slice the green part of 1-2 spring onions to make 1/2 C.
Peel the eggs and dice them. Toss with the aioli and the parboiled vegetables. Season with salt, pepper and paprika to taste.