Spiralize zucchini and set aside. 

In a large pot bring 3 cups of water to a boil then salt generously.  Add asparagus cook for 3-4 minutes.  Remove from heat.

Add zucchini noodles, to the asparagus.  Let it only sit for 2-3 minutes.  You do not want to cook the zucchini only warm it up.  

Drain well, and return to the pot, but not the heat.  

While veggies are cooking add spinach, parmesan, walnuts, lime juice, sea salt, and garlic to a food processor. Pulse until well blended.  Scrape sides and slowly drizzle in olive oil.  Blend until smooth. NOTE: Add a teaspoon of water if you want it thinner rather than thicker.  

Gently mix zucchini noodles and asparagus with pesto.  Gently stir in cherry tomatoes and top with red pepper flakes (optional)

Heat nonstick skillet over medium heat, add ghee.  Swirl to coat the pan.  

Crack the eggs into the pan.  Cook until the eggs whites are set, 1-2 minutes for runny yokes.  This is sunny side up.  For over easy, flip and cook for 1 minute.  Don't like runny yokes? Cook them over hard, cook for 2-3 minutes after the flip.