Quail, though petite in size, is both tasty and nutritional, and commonly used in Chinese cuisine as a soup ingredient. Quail is also widely used for fine Western cuisine dishes. For this recipe, before pan-frying, remember to remove the sternum (breast bone) first; this will make the meat softer and easier to mix with other ingredients. Insert asparagus into quail cavity and then wrap the quail with bacon. Pan-fry the quail with low heat. Drizzle with the honey balsamic vinaigrette, this is a savory dish to enjoy with the family.