Clean the Asparagus, Boil them in salted water for 2 min and plunge them into an ice bath
Put the sliced pancetta in a pan in the oven until crispy and most of the fat is rendered.
Place pancetta on kitchen towel to drain away most of the fat. Next make the dressing. Combine the zest and juice of 1 lemon with the oil, honey and season with salt and pepper to taste
Cut the tips of the Asparagus and chop the stems into bite size pieces.
Arrange the Baby Salad Mix and the asparagus stems on a plate. Place the Asparagus tips on top and scatter the quails eggs and pancetta on the salad. Drizzle the Lemon and Honey dressing on top.