Boil quail eggs for about 2.5-3 minutes and rinse them under cold water. Grill young asparagus on a dry preheated grill-pan for about 5 minutes. Turn off the heat, squeeze the juice of a half of a lemon on top of the asparagus, sprinkle them with olive oil, salt and black pepper. Toss them in a warm pan in order to cover them with the dressing. Place the asparagus in a dish, put egg halves and cheese pearls on top. Decorate the dish with the nuts, greens and lemon zest. Adjust the dish with some more olive oil and salt.