Preheat the oven to 400.

Place the tomatoes on a baking sheet; drizzle with 1 Tbs. olive oil, and sprinkle with salt. Roast for about an hour (longer if needed!), until the tomatoes have really softened and withered. Remove the stems, transfer to a food processor and blend until smooth.

In a small saucepan, melt the butter. Once foaming, add the flour and whisk until it turns a golden brown. Now slowly add the milk and whisk it in, letting the sauce thicken. Season with a good pinch of salt, and add the parmesan cheese. Now stir in the blended tomatoes and stir until it's combined and glorious. Taste it. UGHHH. Add more salt if needed.

In the meantime, season the chicken breasts on both sides with the Italian seasoning, and a pinch of salt. Sear them in a sauté pan over medium-high heat (with a Tbs. of olive oil) until browned on both sides. Let rest about five minutes, then shred.

Back in the pan, add the last Tbs. of oil, and sauté the asparagus until the greens pop, and the veggies have gone slightly tender, just a few minutes. Season with a pinch of salt.

Also in the meantime, bring a large pot of salted water to a boil. Cook the spaghetti until al dente, drain and add the roasted tomato béchamel sauce to it. Toss to coat. Cry a little.

Serve pasta topped with chicken, asparagus, lots and lots of cheese, and parsley!

And lemon. Good grief.