Prepare a bowl with 200ml water, vinegar, and a handful of ice.
Boil quail's eggs for exactly one minute, then transfer to the ice vinegar mixture for 30 minutes before peeling.
Set up three stations with flour, beaten egg, and a mix of bacon and breadcrumbs.
Dredge eggs in flour, dip in egg, and coat thoroughly with the breadcrumb mixture.
Heat oil in a heavy-based saucepan until a breadcrumb sizzles.
Deep fry eggs for 2-3 minutes until golden and drain on kitchen paper.
Blend herbs and rapeseed oil until smooth.
Whisk egg yolk, mustard, and vinegar, then slowly incorporate the herb oil to thicken.
Boil asparagus for 3-4 minutes, refresh in ice water, then toss with salad leaves, vinegar, and olive oil.
Plate the herb mayonnaise, top with salad and asparagus, and garnish with sliced eggs.