1. In a pot of water, cook the quail eggs hard with white vinegar (to help remove the shells when peeling) for 7 minutes.2. Let cool in a bowl of ice water and peel the eggs.3. In a pot of boiling salted water, plunge the cleaned asparagus and cook for 10 minutes. Drain and cool in ice water.4. In a small bowl, mix the oil, vinegar, chives, and bell pepper seeds. Season and mix.5. Arrange the asparagus on the plate, place the quail eggs in the center, and drizzle with vinaigrette. Refrigerate for 30 minutes before serving.