In a large skillet, set over medium heat, add the pancetta. Stir frequently, until crispy and cooked, about 5 minutes. Spoon out the pancetta and drain on a paper towel.

Pour in a few teaspoons of olive oil. Add the diced potatoes and cook, covered for 5 to 7 minutes. Mix in the spring onions or shallot, garlic and cover with a lid; cook for 5 to 7 minutes. Sprinkle the potatoes with about 1 teaspoon of salt and a few pinches of crushed red pepper flakes. Cover once more and cook for an additional 5 minutes, until the kale has wilted and the asparagus is bright green. Give the potatoes a taste and cook for a few more minutes if needed. Lastly, mix in the pancetta. Fry up the quail eggs in a non-stick skillet (they take only like a minute). Add the fried quail eggs to the top of the hash. Transfer to the middle of the table and serve.