Dry roast the sunflower seeds briefly in a dry skillet, until they pop. Set them aside to cool. Steam the asparagus for about 5 minutes, until tender. Saute the onions and mushrooms in olive oil for 5 minutes. In a food processor or blender, grind the sunflower seeds. Add sauteed and steamed vegetables, herbs, honey, sugar, salt and pepper. Blend until smooth.