Method:
1 Preheat oven 200°C. Combine a drizzle of olive oil, lemon juice, mustard, sweet chilli, garlic and rosemary leaves in a bowl, add the quail and turn to coat.
2 Boil steam or microwave asparagus until bright green, refresh in cold water.
3 Heat a char-grill pan over medium heat, cook quail for 4-5 minutes each side,  transfer to the oven and roast for 8 minutes or until cooked through. Add asparagus and onion to the hot char-grill pan, char-grill for 3 minutes each side until charred.
4 Arrange asparagus, onion and tomatoes on a plate, top with the quail, drizzle with a little olive oil to serve.