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Preheat oven to 450 degrees F. In a large bowl, whisk olive oil, molasses, lemon juice and salt.
Wash asparagus. Trim off bottom third and discard. Toss remaining asparagus spears in the bowl with the sauce you just made. Remove asparagus spears with tongs (retaining the liquid for the next step) and place in a single layer on a parchment- or silicone-lined roasting sheet.
Toss shallots in remaining liquid. Remove them with tongs, and place them next to the asparagus in a single layer. Bake for 10 minutes.
To serve, arrange asparagus on a platter. Top with shallots, and sprinkle pomegranate arils over all.