Miso-Glazed Sea Bass With Asparagus

• 4 tablespoons white miso (fermented soybean paste, not sweet or labeled "saikyo")
• 3 teaspoons sugar
• 2 teaspoons fresh lemon juice
• 1 teaspoon water
• 1/4 teaspoon black pepper
• 1 lb medium asparagus, trimmed
• 2 teaspoons olive oil
• 16 ounces sea bass fillets, with skin (1 inch thick)
• Garnish
• lemon wedge

1. Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
2. Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
3. Toss together asparagus, oil, and a pinch of salt in a large bowl.
4. Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

white miso, sugar, lemon juice, water, black pepper, medium asparagus, olive oil, bass fillets, lemon wedge

Taken from www.food.com/recipe/miso-glazed-sea-bass-with-asparagus-262674 (may not work)