Pour the milk into a saucepan and place over low heat. Heat the milk until just warm to the touch. Transfer the milk to the bowl of a stand mixer fitted with a dough hook. Add the yeast and let sit for 5 minutes or until frothy.

Add the sugar, salt and baking powder and set the mixer to its lowest setting. Add 2 cups of flour and let mix until integrated. Begin adding the remaining flour in 1/4 cup increments until the dough is smooth but still tacky. It only took me 3 1/2 cups total to get to this stage.

Transfer the dough to a well-floured surface and knead by hand for 5-10 minutes. Once the dough is smooth and silky to the touch, form it into a ball and place it in a well-oiled bowl. Cover the bowl with plastic wrap and let rise in a warm place for 1 1/2 hours or until doubled in size.

Punch down the dough and form it into a long snake. Divide the snake into 6 equal pieces. Flatten a piece into a rectangle, then take the shortest end closest to you and roll it tightly away from you to form a cylinder. Pinch the seam close. Tuck both ends into the roll and pinch the seams close. Place the bun a on baking sheet lined with parchment paper and repeat with the remaining dough pieces

Once all the buns are formed, cover them with a clean kitchen towel and leave them to rise for another 30 minutes.

Preheat the oven to 425°F.

In a small bowl combine the pomegranate molasses and boiling water. Stir until the molasses is fully integrated. Brush the molasses mixture on top of the buns and sprinkle them with sesame seeds.

Transfer the buns to the oven and bake for 20-25 minutes or until golden brown. Remove the buns from the oven and place on a cooling wrack. Let cool completely.

Place the eggs in a small saucepan. Add enough water to cover the eggs completely. Place the saucepan over high heat and bring the water to a boil.

Once the water is boiling, add the baking soda and remove the saucepan from the heat. Cover the pot and let stand for 8 minutes. Transfer the eggs to an ice bath and let cool for 10 minutes. Peel the eggs and quarter them. Set aside.

While the eggs are cooling, peel the asparagus from the end up to the base of the top.

Fill a large, deep skillet with water and place it over high heat. Bring the water to a boil, salt it, then reduce it to a simmer. Add the asparagus to the simmering water and let cook for 3 minutes. Transfer the asparagus to another ice bath to stop the cooking process, then drain. Dress the asparagus with a little salt and squeeze the lemon over top. Set aside.

Cut the Jerusalem bagel buns in half and spread butter on both sides of each bun. Sprinkle the butter with a little salt. Place 2-3 asparagus spears, 2-3 egg quarters, a handful of radish slices, 4-6 cornichons halves and a sprinkling on sunflower micro-greens to each sandwich.

Wrap the sandwiches up to enjoy later or serve immediately.