Shrimp-and-Asparagus Salad with Orange-Miso Vinaigrette

Ingredients

• 6 cups water
• 2 pounds asparagus, cut into 2-inch pieces
• 1 pound large shrimp, peeled and deveined (about 20 shrimp)
• 3/4 cup chopped red bell pepper
• 1/4 cup yellow miso (soybean paste)
• 2 tablespoons fresh lemon juice
• 2 teaspoons grated orange rind
• 1/2 cup fresh orange juice (about 1 orange)
• 2 tablespoons vegetable oil
• 1 tablespoon rice vinegar

Preparation

1. Bring the water to a boil in a large saucepan. Add asparagus; cook 4 minutes or until crisp-tender. Remove with a slotted spoon. Plunge into ice water, and drain. Add the shrimp to boiling water; cook 3 minutes or until shrimp are done. Drain and plunge into ice water; drain.
2. Place the asparagus, shrimp, and bell pepper in a large bowl; chill.
3. Combine miso and lemon juice; stir with a whisk until smooth. Add orange rind and the remaining ingredients; stir well. Pour over asparagus mixture; toss well to coat.