Mix the harissa paste with 2 tbsp water, stir until smooth, then set aside.
Heat a grill pan over a medium heat. Add the asparagus and dry fry for 4 minutes, turning the stems over half way through cooking. You may need to cook for a few minutes longer if using larger asparagus stems.
Add the frozen peas and cook for 2 minutes, or until hot through. Remove the pan from the heat.
Add the pumpkin seeds, dill, sundried tomatoes and harissa paste, along with 1 tbsp olive oil, and toss to coat the asparagus.
Serve immediately with the yoghurt marbled over the top.