Pre-heat oven to 425 ºF and bring a large pot of water to boil. Cook pasta according to package directions. Drain pasta, toss with ½-tablespoon olive oil, set aside. Meanwhile season asparagus with 1 tablespoon olive oil, salt and pepper and roast in the oven until slightly brown, about 18 minutes. Make the dressing by blending remaining olive oil, salt pepper and lemon juice. Divide pasta, roasted asparagus, avocados, tomatoes, greens, and basil into five individual bowls, drizzle with lemon dressing before serving.