· Preheat oven to 450 degrees and line a baking sheet with foil.

· Cook pasta in a large pot of boiling water according to directions on package. Drain water once pasta is cooked and let cool.

· Snap the root end of the asparagus off using your thumb and forefinger, or a knife and line rootless asparagus side by side on foil covered baking sheet. Wipe or spray asparagus with EVOO and sprinkle with salt, pepper, and lemon juice to taste.

· Roast asparagus in oven for 8 – 12 minutes. You want your asparagus to be tender but crisp. Remove from oven to cool then cut into one inch pieces.

· If you would like to add chicken, cook your chicken breast now.

· Once pasta has cooled, in a large pot combine pasta with sun dried tomatoes, mozzarella cubes, asparagus, and chicken (if applicable). Stir in basil pesto so that all ingredients are well coated. Place pasta in serving bowls.

· For each bowl you plan on serving, fry one egg sunny side up, place on top of pasta and enjoy!