Heat your chosen fat in a frying pan to a medium heat. Add the asparagus and cook for around 10 minutes – until really golden and crispy. Turn often.
Add the bacon to the pan, and continue to fry for another 3 or 4 minutes with the asparagus, turning once.
Meanwhile, bring a pan of salted water to the boil. Dunk the quails eggs in, and set the timer for two minutes exactly. As soon as the time is up, drain them and pour in cold water.
Serve the bacon on a plate alongside the asparagus. Peel the quails eggs and chop them in half, and place them on top of the asparagus so the tips soak up the yolks. Garnish with the chives and spring onions.
Recipe by The Paleo Network at https://paleo.com.au/recipe-quails-eggs-bacon-asparagus/