Preheat the oven to 375 degrees and prepare a baking sheet with foil or a nonstick baking sheet. Thoroughly rinse produce and pat dry. Peel and cut potatoes into 1" dice. Remove woody white ends of asparagus. Mine garlic. Remove white ends of green onions and slice on a bias (45 degree angle). Peel onion and slice into ⅓" thick rounds. Rinse steaks and pat dry.

Bring a medium pot with potatoes, enough cold water to cover, and a pinch of salt to a boil. Put a colander in the sink. Cook for 8-10 minutes, or until fork-tender. Drain the water from the potatoes and return potatoes to pot. Mash together with butter, heavy cream, garlic, and half the green onions. Season with a pinch of salt and pepper. Set aside warm.

Arrange bacon slices on the baking sheet. Place in oven to bake for 5-6 minutes, or until slightly cooked and some of the fat has cooked away. Remove and wrap each piece of bacon around 3 asparagus spears. Drain and reserve any fat from pan (to use for the onions) and arrange bacon-wrapped asparagus on the same baking sheet used to cook the bacon. Bake for 8-10 minutes, or until asparagus is bright green and tender. Remove from oven and set aside warm until ready to serve.

Warm 2 tsp. olive oil in a medium pan over medium-high heat. Rub the steaks with peppercorns and a pinch of salt. Once oil is hot, add the steaks to the pan and cook for 5-6 minutes on each side or until internal temperature reaches 145 degrees. Remove from pan, and set aside warm until ready to serve.

In the same skillet you cooked the steaks, warm 1 tsp. reserved bacon fat with remaining steak drippings. Once hot, add the onion rounds and sear for 3-4 minutes on each side, or until caramelized and tender. Set aside warm until ready to serve.

Ladle a serving of potatoes on a plate. Lay 3 bacon-wrapped asparagus bundles against the potatoes. Rest a ribeye against the potatoes. Top steak with a 1-2 charred onion slices. Garnish with remaining green onions.