Ziti with Salmon and Asparagus

Ingredients:
- 3 tablespoons Ghee or Butter
- 1 1/2 lb. skinned salmon fillet
- 1/4 cup fresh lemon juice
- 1 lb asparagus, cut into 1 inch pieces
- 12 green onions (green and white parts) cut in small slices
- 2 tablespoons grated lemon zest
- Salt and pepper to taste
- 500 g dried Ziti
- 2 cups dried bread crumbs

Preparation:
Slice the salmon crosswise into 1/4 inch (6 mm) strips. Place the salmon in a small bowl, add half of the lemon juice and toss gently. Marinate for 30 minutes.
In a pot of boiling water, cook the asparagus until tender-crisp, about 6 minutes. Drain.
In a frying pan over medium heat, melt the Ghee or butter, ad the green onions and sauté, stirring frequently, until tender. Add the asparagus and sauté. Increase the heat to high, add the salmon and stir gently until the salmon just begins to turn opaque. Add the remaining lemon juice, lemon zest and salt and pepper to taste. Remove from heat and keep warm.
In a large pot over high heat, bring the water to a boil. Add 1 tablespoon salt and the ziti and cook according to the package directions, or until al dente, 8-10 minutes.
Drain the ziti and toss it immediately with the olive oil. Combine the ziti with the salmon mixture and half of the bread crumbs. Toss to mix well.
To serve top with the remaining bread crumbs.