Boil a kettle of water and let it cool for five minutes. Soak the pumpkin and sunflower seeds in enough water to fully cover by one inch, for at least four hours or all day (do this in the morning so you are ready for dinner at night!)
When you're ready to cook, start by prepping the asparagus: preheat oven to 400 degrees.
Wash asparagus and trim ends. Place on a rimmed cookie sheet and toss with extra virgin olive oil, salt and pepper. Roast for 15-30 minutes, watching for desired doneness. You want them to soften, get a bit roasty but to stay vibrant and not look too wilted. How long it takes depends on how large the asparagus
are. When done, slice into 2 inch pieces and set aside.
For the risotto, heat 2 tbsp olive oil in a large saute pan or a medium sauce pan over medium heat. Saute the onion and garlic until translucent and glossy, about five to seven minutes.
Drain and rinse seeds in a colander and add to onions, along with stock. Turn heat to medium-low, stir, cover the pot and simmer the seeds for 20 minutes.
Remove cover, stir and simmer for another ten minutes. Remove from heat. Most of the liquid will have been absorbed but not all...don't worry, it will come together with the tahini sauce!
In a small jar, mix together the tahini with lemon juice, sesame oil and season to taste with salt and pepper.
Stir tahini sauce into risotto, adjust seasoning with salt, pepper and lemon juice (I like a lot of lemon!) and serve with asparagus.