Let’s prepare the dressing first. Mix the Dijon mustard with the pomegranate molasses and olive oil, and season with salt and pepper then set aside. Now snap the asparagus off where it naturally snaps and blanch in simmering water for 3 minutes. Now time to cook your eggs place in water on the stove and bring to simmering and wait 10-12 minutes, once cooked strain them under cold water and place on ice to snap cold. Once cold roll them on the bench smashing the shells and remove the shells. These should lift off very easily. Then slice into quarters. Finally take a pan and spray it with olive oil and heat and add pine nuts and toast until just golden. Now your ready to assemble. Place everything into a large mixing bowl and toss, then season with salt and pepper and dress the salad with the dressing. Toss again. Transfer to a salad bowl for serving and garnish with Parmesan shavings. Enjoy.