Put all salad dressing ingredients into a small jar or sealed container, shake to combine. Taste and adjust seasoning if required. If the dressing is too thick, add a little more lemon juice or a splash of water.
Heat a frypan (skillet) over a medium-high heat. Toast the sunflower seeds in the dry pan until golden brown, scoop out and set aside.
Put the frypan back on the heat, and add 1 tsp extra virgin olive oil. Throw in the asparagus and cook for 1-2 minutes, or until only just cooked and starting to colour a little on the edges.
Assemble cold salad ingredients on a platter or large serving bowl and top with the cooked asparagus.
Sprinkle over sunflower seeds, and drizzle with dressing.
Serve straight away while asparagus is hot, or let it cool - it's delicious either way.
Serves 2 as a light meal, or more as a side dish.