Preheat oven to 400°F. Brush a baking dish and one side of parchment paper with a little olive oil or butter. This prevents the chicken from sticking.
Rinse chicken breasts and pat them dry with paper towels. Season with salt, pepper and paprika.
Place seasoned chicken breasts in the prepared baking dish. You may add a few lemon wedges if you like. Cover with parchment paper (oil or butter side down). Tuck the edges of the paper into the baking dish to make sure the chicken breasts are completely covered.
Baked the chicken on middle rack for 30-40 minutes or until the chicken is completely cooked through or registers 165°F on an instant-read thermometer.
While the chicken is in the oven. Mix spicy peach sauce ingredients in a small bowl until blended.
Now, cook asparagus. Remove tough root end from asparagus and cut it into 2-inch long biteable size.
Combine soy sauce, Dijon mustard, garlic, and brown sugar in a small bowl. Mix and set aside.
Heat up a large sautépan over medium-high heat. Add olive oil. Swirl to let the oil reach a larger surface of the pan.
When the oil is hot, place prepared asparagus into the pan. Sauté for 2-3 minutes.
Add asparagus cooking sauce and keep stirring for another 2 minutes or until asparagus is tender and the sauce has spreaded out evenly. Dish and set aside.
When the chicken is done, remove parchment paper. Brush 1/4 cup spicy peach sauce over the chicken breasts.
Slice chicken and transfer to a plate. Serve with remaining spicy peach sauce for dipping and asparagus on the side. Enjoy!