Preheat oven to 400 degrees.
To trim asparagus, choose an average sized stalk. Bend it at the bottom until the woody end snaps off. Line up the rest of the bunch and trim off that same length on the bottom.
Place trimmed asparagus on a baking sheet. Toss with 1 Tbsp. olive oil and a few pinches of salt. Bake 18-20 minutes until lightly browned.
While the asparagus bakes, whisk together white wine vinegar, garlic, and remaining 1 Tbsp. oil in a small boil. Season with salt and plenty of black pepper.
If sunflower seeds are raw, heat a small pan over medium-low heat. Add sunflower seeds and toast until lightly browned, shaking pan often, about 5 minutes.
To serve, top roasted asparagus with vinaigrette, grated Parmesan, sunflower seeds, and shoots (if using).