Peel and cut into small cubes eggs. Peel and chop the shallots. Finely chop the parsley. Mix balsamic mustard and walnut oil, add the parsley and half the chopped eggs. Season the sauce with salt, pepper and sugar. Clean, cut into slices and blanch the asparagus. Cut the tomatoes in half cherry, leek - thin rings. Mix all the ingredients, fill the prepared sauce, sprinkle with diced egg deferred.