Remove the hard ends from the asparagus, wash them, cut them into pieces about 4 cm long and cut the larger ones in half lengthways. Turn the oven on to 180°. Line a baking tray with baking paper and place the asparagus on it. Season with salt, pepper and a little oil and bake for 18-20 minutes until golden brown.
While the asparagus are cooking, put the quail eggs in a saucepan, cover with cold water and put them on the heat. Cook for 3-5 minutes from the moment of boiling, cool them in water and ice, shell them gently and cut them in half. Remove the rind from the Fontina and use a slicer or a potato peeler to cut it in flakes.
Transfer the asparagus in a serving dish, mix them with the eggs and sprinkle with Fontina flakes. Season with the balsamic vinegar glaze and a grinding of pepper and serve.